Kale and Bulgur Wheat Salad with Preserved Lemon and Almonds

Kale salad

 

(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

  1. Preheat oven to 200 C
  2. Mix the bulgur wheat, ginger, preserved lemon and water/stock in a large roasting tin.
  3. Toss the kale in the olive oil and spread over the top. Roast for 15 minutes.
  4. Whisk the za'atar, olive oil and lemon juice together for the dressing.
  5. Pour over the dressing and toss the kale and bulgur wheat together.
  6. Serve with toasted almonds and vegan yoghurt scattered over the top.

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