Inspired by Sabrina Ghayour; home to simple, vibrant and flavourful fuss-free recipes with an emphasis on Persian and Middle Eastern flavours and delicious ingredients and techniques from around the world.
Download our warm salad of spiced kale, bulgar wheat and puy lentils recipe by clicking the link below.
Serves 4.
240g Puy lentils, cooked according to the label instructions, drained, chilled
200g medium bulgar wheat, cooked according to the label instructions, drained, chilled
100g extra virgin olive oil
8g cumin seeds
25g garlic, smashed, chopped
10g red chillies, deseeded, finely chopped
2g ground turmeric
2g ground cumin
1g ground cinnamon
½ lemon, zested, juiced
120g curly kale, stalks removed, washed, spun
2g ground turmeric
2g ground cumin
1g ground cinnamon
½ lemon, zested, juiced
3g sea salt
1.5g ground black pepper
12g pumpkin seeds, toasted
40g feta, crumbled
Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 1640kJ/392Kcal
Combine the lentils and the bulgar wheat in a large mixing bowl.
In a saucepan on a meduim heat, pour in two thirds of the olive oil, add the cumin
seeds. Once the seeds begin to sizzle, add the garlic and chilli and stir well, ensuring
the garlic doesn’t burn. Add the dry spices and lemon zest. Finally add in the kale
leaves, cook for a couple of minutes, then remove from the heat and cover for
another two minutes to steam the kale.
Remove the lid and add the kale mixture to the grains. Give all the ingredients and
good mix. Pour in the lemon juice and season generously with the salt and pepper
and a drizzle of olive oil. Check the seasoning. Stir in half of the pumpkin seeds.
Transfer to a serving dish and top with feta, the rest of the seeds, and a final good
drizzle of the olive oil.
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