Rukmini Iyer Kale and Bulgur Wheat Salad Recipe | Warm Salads

Ingredients

• 200g bulgur wheat, rinsed
• 5cm ginger, finely grated
• 2 preserved lemons, rind roughly chopped
• 1 tsp sea salt
• 400ml boiling water
• 200g kale or spring greens
• ½ tbsp olive oil
• 1 heaped tbsp za’atar
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 100g goat’s cheese, crumbled
• 50g toasted whole almonds
• 1 pomegranate, seeds only
• 15g fresh coriander, roughly chopped
• Greek or natural yogurt, to serve