As I continue to enjoy creating new dishes for Raw Ramadan (daily posts on my instagram). Most of my meal inspirations flow to my brain the minute I hit the produce section of the market. I get a rush of ideas for dishes to “un-cook” for iftar. This Kale Tabbouleh is one of those super easy to make meals. Packed with flavour and crunch, yet effortless to put together. Totally nutritious.
For the Salad
– bunch of finely chopped Kale leaves
– 1/2 cup soaked brown bulgur
– 2 large chopped tomatoes
– 1 small chopped shallot
– 1 large chopped portobello mushroom
– 1/2 cup pomegranates
For the dressing:
Juice of 1 lemon
1/4 cup Palestinian Olive Oil
2 Tbsp (Karkadeh (Hibiscus juice). Feel free to substitute with any flavour, I felt like trying this and it was killer.
Salt and freshly cracked black pepper to taste
Mix all salad ingredients together.
Mix the dressing ingredients and shake well till it emulsifies.
Pour on salad and let it marinate for 15 minutes to soften the kale leaves.
Devour with all your heart.