Warm salad of spiced kale, bulgar wheat & Puy lentils from Sirocco: Fabulous Flavours from the East (page 126) by Sabrina Ghayour

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Notes about this recipe

  • TrishaCP on May 29, 2017

    I thought this was just ok, and I definitely wouldn't make it again because it was a lot of work. prepping all of the ingredients She doesn't specify what type of bulghar to use (fine, medium, coarse), so I went with fine because that was all that I had on hand, but I think this would be better with a coarser type of bulghar. Many spices are added to the kale, but I didn't like the combination together in this dish, I think primarily because it was too lemon-forward with all of the zest as well as the juice. Just too much for me with the feta too.

  • tekobo on January 22, 2017

    I substituted quinoa for bulghar wheat and used cavolo nero. Tasty, crunchy, filling salad. Yum.

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