Ever wondered what to do with that big bunch of kale you bought with such lofty intentions? We seem to ponder over this question at least once a fortnight and often end up throwing it in soups or stews.
This week we put kale to good use as a substitute for parsley in this quick and easy tabbouleh. And no, we did not massage the kale to make it more tender. This tedious (and humorous) job is only required when you’re using big leafy pieces in a salad that you’re planning on serving immediately. Which is why you’ll never see this type of recipe on Fad Free Kitchen.
While kale is not a ‘superfood’ (because there is no such thing as a superfood), like all green leafy vegetables, it’s packed with fibre, vitamins, minerals and antioxidants, so it’s a good thing to be eating more of.
This tabbouleh recipe feeds at least six people as a side. We serve it as a mid-week meal with flatbreads, tahini sauce, falafel, haloumi and chilli sauce.
You will need
- 1 bunch of kale, washed, spines removed and shredded very finely
- 3/4 cup of tricolour quinoa, cooked
- 1 cucumber chopped into small cubes
- 2 x tomatoes chopped into small cubes
- 1/2 pomegranate, seeded
- 3 tbsp lemon juice
- 1/3 cup olive oil
- 2 tsp cumin
- Salt and pepper to taste
What you do
Once the quinoa is cool, toss in a large bowl with the kale, cucumber, tomatoes and pomegranate seeds. In a jar with a tight fitting lid, add the lemon juice, olive oil and cumin with salt and pepper and shake vigorously. Combine the dressing with the salad about 30 minutes prior to serving. Seve with flatbread, falafel, haloumi and chilli sauce.