This is a really healthy and relatively simple midweek supper that has lots of textures and is bursting with flavour, enjoy!
Warm Salad of Spiced Kale, Bulgar Wheat and Puy Lentils - Sabrina Ghayour
100 g dried Puy lentils
100 g bulgar wheat
olive oil, for frying
1 heaped tsp cumin seeds
6 fat garlic cloves, bashed and thinly sliced
2 long red chillies, thinly sliced
400 g kale, stalks removed, leaves roughly torn up
2 tsp. ground turmeric
2 tsp. ground cumin
1 tsp. ground cinnamon
Finely grated zest of 2 unwaxed lemons and juice of 1
Generous handfuls of pumpkin seeds
100 g feta cheese, crumbled
sea salt flakes and freshly ground black pepper
lemon wedges, to serve
Boil the Puy lentils and bulgar wheat separately according to the packet instructions, then rinse immediately under cold water until cold. Drain well, then combine them in a large mixing bowl.
Set a large saucepan over a medium-high heat, drizzle in a little olive oil, then add the cumin seeds. Once the seeds begin to sizzle and pop, add the garlic and the chilli slices and stir well, ensuring the garlic doesn’t burn. Meanwhile, wash the kale leaves and drain, without shaking off excess water (which will add moisture during the cooking process). Set aside.
When the garlic has sweated and is translucent, add the dry spices and lemon zest and stir well. Add a little more oil if the spices dry up too much. Add the slightly wet kale to the pan (it should sizzle) and stir for 1 minute to ensure the garlic and spice mixture coats the leaves well. Cover the saucepan with a lid and allow the contents to steam for 2 minutes. Stir well again and take the pan off the heat. Replace the lid for another couple of minutes.
Lift off the saucepan lid and transfer the contents of the pan to the bowl containing the Puy lentil and bulgar wheat. Give the ingredients a good mix, pour in the lemon juice, season generously with salt and pepper and add a little extra drizzle of olive oil, if desired. Check the seasoning and adjust if necessary, then stir in the pumpkin seeds. Transfer to a large serving platter. Crumble the feta cheese over the top and serve with lemon wedges.
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