Kale salad with pomegranate, bulgur wheat, spring onions, tomatoes, mint, lemon and feta.

INGREDIENTS:

• 200g bulghur wheat
• 1 vegetable stock cube
• 100g kale, roughly chopped
• 4 spring onions, finely chopped
• 3 tomatoes, de-seeded and chopped
• 1 bunch flat leaf parsley, finely chopped
• 15 mint leaves, finely chopped
• 3tbsp extra virgin olive oil
• Zest and juice of 1 lemon
• 50g feta cheese, crumbled
• 100g pomegranate seeds
• Salt and milled pepper

METHOD:

1. Rinse the bulghur wheat under cold water to remove excess starch.
2. Place into a pan with the stock cube and cover with cold water, bring to the boil, cook for 8 minutes, drain into a fine sieve and leave to cool completely.
3. Cook the Kale in 50ml of water for 5 minutes, drain and leave to cool.
4. In a mixing bowl add the spring onions, chopped tomatoes, parsley, mint, extra virgin olive oil and zest and juice of the lemon. Add the cooled bulghur wheat and Kale, mix well with a little salt and milled pepper to taste.
5. Transfer to a serving plate. Crumble over the feta cheese and scatter over the pomegranate seeds and serve with a little extra fresh mint leaves.