Ingredients
| FOR THE DRESSING | |
| ½ cup olive oil | |
| ¼ cup lemon juice | |
| 2 cloves garlic, finely grated or crushed | |
| ½ teaspoon ground allspice | |
| ½ teaspoon ground cinnamon | |
| ¼ teaspoon freshly grated nutmeg | |
| 1 teaspoon salt | |
| 1 teaspoon freshly ground black pepper | |
| FOR THE SALAD | |
| 1 cup freekeh | |
| 80g curly kale, finely chopped | |
| 40g curly parsley, finely chopped | |
| 40g fresh mint, finely chopped | |
| 3 spring onions, thinly cut on an angle | |
| 1 red onion, finely diced | |
| 350g roma or vine tomatoes, diced (If you have access to Spanish green tomatoes from Curious Croppers, they would be an amazing substitute) |
Not the traditional tabbouleh, but equally as delicious. Personally I think using freekeh, with its earthy, smoky flavour, and the addition of kale rather than using just parsley makes an interesting alternative to the traditional tabbouleh. The use of kale means it’s more robust, so all ingredients can be prepped in advance and it can be dressed just before serving or a few hours before. The leftovers also keep well for the next day.
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Instructions
| 1. | FOR THE DRESSING |
| 2. | Put all ingredients into a bowl and whisk well until emulsified. |
| 3. | FOR THE SALAD |
| 4. | In a saucepan, cover freekeh with cold water, bring to a boil, then reduce the heat and cook for 15 minutes until al dente. Drain well and chill. |
| 5. | Put cold freekeh, kale, parsley, mint, spring onions, red onion and tomatoes in a large mixing bowl. |
| 6. | Mix everything until well combined and evenly distributed. |
| 7. | Add the dressing and mix until everything is coated and glossy. |
| 8. | Serve immediately for best results, but it can be stored, chilled. |
Recipes & food styling Marc Weir / Photography Amber-Jayne Bain