
Kale and Bulgur Wheat Salad with Preserved Lemon and Almonds

(Serves 3)
Ingredients
225g bulgur wheat
450ml boiling water or vegetable stock
5cm ginger- grated
1 preserved lemon- flesh discarded, peel finely chopped
200g kale- chopped
½ tbsp olive oil
50g toasted, whole almonds and thick vegan yoghurt to serve
Dressing
1 tbsp za'atar
1 tbsp olive oil
1 tbsp lemon juice
Method
- Preheat oven to 200 C
- Mix the bulgur wheat, ginger, preserved lemon and water/stock in a large roasting tin.
- Toss the kale in the olive oil and spread over the top. Roast for 15 minutes.
- Whisk the za'atar, olive oil and lemon juice together for the dressing.
- Pour over the dressing and toss the kale and bulgur wheat together.
- Serve with toasted almonds and vegan yoghurt scattered over the top.
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