Ingredients
200g kale (leaves only)
7T olive oil
Sea salt & ground black pepper
200g bulgur wheat
3 firm tomatoes, finely chopped
1 bunch spring onions, finely chopped
1 Mediterranean cucumber, finely chopped
1T Italian parsley, finely chopped
1T mint, finely chopped
Lemon juice, to taste
Sumac, for sprinkling (optional)
Method
Place the kale in a large bowl and cover with boiling water. Drain in a colander, then cool under cold running water. Squeeze dry with your hands, then shred finely.
Heat 4 T oil in a suitable pan. Add the kale and a little seasoning and stir. Cover and cook gently for 30 minutes, stirring occasionally, until very tender.
Meanwhile, pour boiling water over the bulgur wheat and allow to stand for 20 minutes. Drain if necessary. Mix with the tomatoes, spring onions, cucumber and herbs, the remaining olive oil and lemon juice. Season to taste. Mix with the warm kale. Check the seasoning and add more oil and lemon juice if necessary.
Add a sprinkling of sumac, if you like.
Serve while still warm or chill before serving.
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