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

Name: Freekeh Kale Tabbouleh - Cuisine Magazine - From New Zealand to the World
Ingredients: 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; 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)

www.cuisine.co.nz

Discover a unique Freekeh Kale Tabbouleh with an earthy twist, perfect as a robust side dish. Enjoy this innovative take on the classic recipe.

View full recipe on www.cuisine.co.nz

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Ingredients

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
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)