Recipe ReDux Kalette Tabouli

It’s Recipe ReDux time again and July’s theme is from the garden.  We are a little short on backyard produce, being winter down under.  But even though my silver beet has been eaten by grubs and we only got one orange on my miniature citrus, there is always mint, my trusty lemon tree (and the neighbours – see over the fence) plus the most abundant patch of self seeded continental parsley.

lemon on tree

self seeded continental parsley

Just when I was planning on whipping up a traditional tabouli with a farro twist.  My mother-in-law arrived with a new veg on the block. Kalettes.  What the? Yes the. A hybrid of kale and Brussel sprouts. And I thought I’d seen it all!  I added in some market garden grown, heirloom tomatoes and we were set to go.

lemon, parsley and tomatoes

veggies

Kalette Tabouli – serves 2-4 

1 cup continental parsley, coarsely chopped

2 beef tomato or cherry tomatoes, sliced

1/8 Spanish onion, slivered

5 fresh mint leaves, slivered

8-10 Kalettes, wash and sliced

1 cup cooked, drained farro or bulghur

(cucumber is optional too!)

Dressing

1.5 tablespoon extra virgin olive oil

Juice of 1 lemon

1 tsp pomegranate molasses

1 tsp honey

Pink salt and pepper to season

honey, lemon, and parsley

lemonMethod

Toss all of the salad ingredients together into a serving plate or bowl, except the farro.  Whisk dressing ingredients together and stir through farro in a separate bowl, before adding to the salad. Toss and serve as a side to lamb kofte or as a main for lunch.

KALETTE TABOULI

Love to hear if you’ve tried Kalettes?  And I can’t wait to see if there are any new produce to try whenI see what all the other clever ReDuxers cooked up.



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