Kale & Freekeh Tabouli

This Lebanese salad is usually made with parsley, but I think that the kale gives it an interesting twist. Freekeh is cracked green wheat that is roasted - it is a useful wholegrain source of protein, fibre, calcium, potassium, iron and zinc. This salad is a great source of dark green vegetables and is delicious served in wraps with falafel (chickpea patties - try Orgran's falafel mix) and hommous or sweet chilli sauce. It keeps fairly well even once dressed, which can be handy if you are wanting it to travel well.
Makes a large salad
Preparation time: 20 minutes

Ingredients
1/2 cup freekeh (cracked green wheat)
2 large kale leaves, finely shredded
1 red onion, finely sliced
1/2 punnet cherry tomatoes, or 1 large ripe tomato, diced
2 lebanese cucumbers
Juice of 1 lemon (approx 2 tblsp)
3 tblsp olive oil
1/4 tsp salt, or to taste
1 level tsp sugar
Cracked pepper
13 sprigs chopped mint (optional)
Kale Tabouli

 

Method
Whilst preparing raw ingredients, microwave freekeh with 1 cup of boiling water for 8 minutes. Leave to stand, covered, for a further 5 minutes then allow to cool.
Combine vegetables in a bowl. Stir through cold freekeh.
Combine lemon juice, oil, salt, sugar, pepper and mint and beat with a fork. Mix dressing into the salad.
*Recipe by Elise Ruthenbeck