Crispy Kale & Bulgur Wheat Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 200°C fan/220°C/gas 7.

Step 2

2. Mix the bulgur wheat with boiling water in a roasting tin. Toss the kale with the olive oil, then tip evenly over the bulgur wheat. Transfer to the oven and roast for 15 minutes.

Step 3

3. Meanwhile, chop roughly the preserved lemons. Whisk together the sumac, lemon juice from the preserved lemon jar and olive oil to make a dressing, and set aside. Chop the feta into small cubes.

Step 4

4. Mix the cooked bulgur and crispy kale with the dressing, then scatter over the feta cheese, preserved lemons, and pomegranate seeds.