Seven minute recipe: Kale tabouli

I'm going to call this 7 minutes
I’m going to call this 7 minutes

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

  • Servings: side for 4 people
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FullSizeRender 3Ingredients

  • 4 leaves of curly kale
  • 1 tomato
  • 1 lemon
  • 1/2 cup fine bulgur


  1. Boil water
  2. Put 1/2 cup bulgur in a heatproof bowl, add 3/4 cup boiling water and cover with a plate
  3. Remove the stems from the kale, chop and add to bowl
  4. Dice the tomato, sprinkle with salt and leave on chopping board to drain
  5. Add the juice from half the lemon to the kale
  6. Zest the lemon to create 1 teaspoon of lemon zest and add to kale
  7. Scoop the tomatoes up in your hands, leaving as much of the juice and seeds behind as possible, and add to the kale
  8. 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 recipe: Mashed butter beans with asparagus and tomato salad

Tonights timing for this recipie
Tonights timing for this recipie

Wow, 2015 seems to be disappearing in a flash.  November is nearly here and with it comes NaNoWriMo, the challenge to write 50,000 words in 30 days.  I have participated in NaNo every year since 2009 although I have only ‘won’ twice.  Mostly I do it for fun and I have made many great friends in this madcap writing community. It’s a great chance to stretch my creativity muscle and really focus on one project for a month.

That said, November is a particularly busy time of year for me and I always fall a little off the rails with basically everything that is not writing.  I will have to rely more than usual on my seven minute recipe collection.  I hope I can continue to add more recipes to this blog over November and share them with others who will be similarly strapped for time as the end of the year approaches.

IMG_0200I am about 80% settled into the new house, there are a few boxes of books and other odds and ends that remain packed in boxes, but everything I need day-to-day is now accessible.   I also found a beautiful fresh organic produce shop just 10 minutes walk away, which is where I bought the asparagus for this recipe.  Asparagus is really in season here at the moment and beautifully flavorful. The creamy butter bean mash is a great complement and I’ve added tomatoes to round out the fruit/veggie servings.  Butter-bean mash is one of my go-to sources of protein and because it can be made without the butter or milk you would add to mashed potatoes, this meal is vegan friendly.

Mashed butter beans with asparagus and tomato salad

  • Servings: 1 person
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  • 1/2 can butter beansFullSizeRender 2
  • 1 clove garlic
  • 1 desert spoon olive oil
  • 1 bunch asparagus
  • 1 tomato
  • 1 chilli
  • salt and pepper to taste


  1. Drain the can of butter beans, rinse under the sink and add to a small frypan with the olive oil
  2. Crush the clove of garlic into the fry pan and stir into the beans
  3. Chop the asparagus lengths in half and put on the sandwich press to grill
  4. Remove the seeds from the chilli and chop
  5. Dice the tomato, then pop into a bowl with the chilli and a sprinkle of salt
  6. With a potato masher, mash the butter beans ( I like to leave mine a little rough and ‘country style’ but you can mash as smooth as you like)
  7. Spoon the mash into a bowl and top with the grilled asparagus and the tomato salad, add salt and pepper to taste.