Here in Australia the weather is getting warmer and the days are getting longer. Which means there are more and more opportunities for picnics. My new house in Melbourne is right next to a park and there are always people sitting outside enjoying the sunshine or playing cricket. My walk to the train I walk past the Brunswick Mallet Sports Club, and this morning there were a group of women playing a game of crocket. I really want to join this club, based on the group I saw this morning I would be 25 to 30 years younger than the youngest member, but it looks like so much fun.
I’m off to a picnic barbecue this afternoon and I wanted a salad that was quick to make and tasty to share with vegan, veggie and omnivore friends alike. Kale tabouli ticks all the boxes, it’s a great side to go with veggie sausages and it’s filling enough that you don’t need a tonne of other things.
Kale tabouli
Ingredients
- 4 leaves of curly kale
- 1 tomato
- 1 lemon
- 1/2 cup fine bulgur
Method
- Boil water
- Put 1/2 cup bulgur in a heatproof bowl, add 3/4 cup boiling water and cover with a plate
- Remove the stems from the kale, chop and add to bowl
- Dice the tomato, sprinkle with salt and leave on chopping board to drain
- Add the juice from half the lemon to the kale
- Zest the lemon to create 1 teaspoon of lemon zest and add to kale
- Scoop the tomatoes up in your hands, leaving as much of the juice and seeds behind as possible, and add to the kale
- Add the bulgur and toss everything together
This recipe only uses about half a bunch of kale. Kale will keep in the fridge for almost a week so pop it in a bag and save it for another meal. If you are looking for inspiration for how to use that kale, check out the other seven minute recipes where I used kale:
Seven Minute Vegetarian 