Kale & Barley Tabouleh Salad

Bright and fresh tabouleh salad is the PERFECT side to freshen up barbecued meats- parsley, chopped tomatoes, shallots, lemon juice and olive oil- SO simple and ready to go in 10 minutes.

I’ve added some curly kale in this version for a bit of extra fibre and to add some volume to the meal. Curly kale can be quite tough, so I pick smaller, softer stems for raw dishes like these, and save the hardier stems for sautéing or stir-fries. Chop up the kale nice and fine, and I like to massage in the lemon juice and leave this salad in the fridge overnight for the kale and shallots to soften slightly.

Traditional tabouleh uses Bulgur– it’s a type of cereal found in Middle Eastern grocers. I’ve substituted with pearl barley, though quinoa works fine too. I love cooking my grains in some stock for added flavour.

The rest of the ingredients are standard and simple- chop everything as finely or coarsely as you’d prefer. I add toasted cumin seeds as well as ground cumin for depth of flavour. Add a big squeeze of lemon and top with as much EVOO as your heart desires.

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Kale & Buckwheat Tabouleh Salad

Pack in some extra super-greens with this take on a Middle Eastern classic; quick and simple and perfect for a summer barbeque

Prep Time10 mins

Total Time10 mins

Servings: 4 servings

Calories: 337kcal

Ingredients

• 60 grams pearl barley dried- you can also use quinoa
• 1 cube vegetable stock
• 4-5 stems kale large stems removed- smaller stems are fine
• 1 bunch flat-leaf parsley leaves picked
• 4 ripe tomatoes
• 2 french shallots finely chopped
• 1 tsp ground cumin
• 1 tsp cumin seeds optional: toast the seeds for extra flavour
• 1 lemon
• 2 tbsp extra virgin olive oil
• 3 tbsp pomegranate seeds (optional)

Instructions

• Wash the pearl barley. Bring a saucepan of water to boil, add the stock cube and season with salt. Leave to simmer for 25 minutes, then drain
• Roughly chop the kale and parsley– I prefer my tabouleh roughly chopped for better texture, but chop these to your preference
• Dice the tomatoes
• Peel and finely dice the french shallots
• Combine all ingredients in a large salad bowl. Add the ground cumin & cumin seeds
• Squeeze the lemon over and drizzle the olive oil on top
• Gently toss to combine, then sprinkle the pomegranate seeds on top to garnish (optional)

Nutrition

(Nutrition for 1 serving with 2 Kangaroo Sausages- as pictured)

Calories: 337kcal

Carbs: 31.6g | Fat: 12.6g | Protein: 27.9g