Freekeh Kale Tabbouleh - Cuisine Magazine - From New Zealand to the World

Ingredients

• FOR THE DRESSING
• ½ cup olive oil
• ¼ cup lemon juice
• 2 cloves garlic, finely grated or crushed
• ½ teaspoon ground allspice
• ½ teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• FOR THE SALAD
• 1 cup freekeh
• 80g curly kale, finely chopped
• 40g curly parsley, finely chopped
• 40g fresh mint, finely chopped
• 3 spring onions, thinly cut on an angle
• 1 red onion, finely diced
• 350g roma or vine tomatoes, diced (If you have access to Spanish green tomatoes from Curious Croppers, they would be an amazing substitute)