Name: Zesty kale & blood orange tabbouleh
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 2 tsp coriander seeds; 1 tsp pul biber plus extra to serve; 1 lemon zested and juiced; 3 blood oranges juiced, plus 1 zested; 1 tbsp white balsamic vinegar or 2 tsp white wine vinegar; 2 tsp Dijon mustard; 1 tsp honey; 4 tbsp extra virgin olive oil or cold-pressed rapeseed oil, plus a drizzle; 100g kale; 250g cooked grains such as quinoa or bulgur wheat; ½ red onion thinly sliced; 50g pistachios shelled and roughly chopped; 100g pitted green olives roughly chopped; 10g mint roughly chopped; 10g dill roughly chopped; 10g parsley roughly chopped; 100g feta (vegetarian, if needed), crumbled

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Zesty kale & blood orange tabbouleh

Zesty kale & blood orange tabbouleh

Cassie Best

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Serves 2

Easy

Prep: 20 mins

No cook

A star rating of 4 out of 5.4 ratingsRate

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Make this popular chopped herb and grain salad hailing from the Middle East. Full of texture and flavour, it’s the ideal dish to wake up your tastebuds

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tsp coriander seeds
1 tsp pul biber

plus extra to serve
1 lemon

zested and juiced
3 blood oranges

juiced, plus 1 zested
1 tbsp white balsamic vinegar

or 2 tsp white wine vinegar
2 tsp Dijon mustard
1 tsp honey
4 tbsp extra virgin olive oil

or cold-pressed rapeseed oil, plus a drizzle
100g kale
250g cooked grains

such as quinoa or bulgur wheat
½ red onion

thinly sliced
50g pistachios

shelled and roughly chopped
100g pitted green olives

roughly chopped
10g mint

roughly chopped
10g dill

roughly chopped
10g parsley

roughly chopped
100g feta

(vegetarian, if needed), crumbled

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Nutrition: Per serving

kcal889
fat58g
saturates14g
carbs59g
sugars19g
fibre16g
protein24g
salt3.7g

Method

step 1

Tip the coriander seeds into a dry frying pan and gently toast over a medium heat, shaking the pan regularly until aromatic. Lightly crush using a pestle and mortar, then transfer to a large bowl. Add the pul biber, lemon zest and juice, orange zest, vinegar, mustard, honey, oil and a pinch of salt.
step 2

Use a small, serrated knife to cut the peel and pith away from the zested orange, then cut between each segment and the membrane to release the segments – do this over the bowl of dressing to catch any drips of juice and put the orange segments into a separate bowl. Squeeze any remaining juice from the membrane into the dressing.
step 3

Remove any tough stalks from the kale (these can be used in another recipe – see tip, below). Rip or chop the leaves into smaller pieces and add them to the dressing. Toss the kale through the dressing with your hands and lightly scrunch the leaves to soften a little. Leave for 10 mins.
step 4

Add the grains, onion, pistachios and olives and toss together. Will keep covered and chilled for up to 2 hrs. Toss in the herbs and transfer to a platter for serving. Top with the orange segments, crumbled feta, a drizzle of oil and a sprinkling of chilli flakes.

Recipe tip

Don't throw your stalks away
Tough kale stalks often end up in the bin, but with the right treatment, they can bolster a veggie pie, pasty filling, hearty soup or curry. Finely chop them and add to your recipe at the same time as other hardy veg such as carrots, onion and celery.

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A star rating of 4 out of 5.4 ratings

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