KALE TABBOULEH

8 cups chopped kale, ribs and stems removed
1 cup fresh mint leaves
1 medium firm tomato, diced
1 medium cucumber, peeled and diced
2/3 cup cooked quinoa or couscous (optional)
Sea salt and freshly ground pepper, to taste
2 tablespoons olive oil
Finely grated zest and juice of 1 large lime


Using a food processor, finely chop the kale and mint leaves. This may take four to five batches depending on the size of your processor bowl.

Transfer the chopped kale and mint to a large glass bowl. Add the diced tomatoes, cucumber and grated lime zest (and quinoa or couscous, if using). Season with salt and pepper. Toss to mix the ingredients.

In a small bowl, whisk together the lime juice and olive oil. Add to the tabbouleh and toss well.

Serve immediately or refrigerate for later consumption. Tabbouleh will stay fresh for up to five days.

Serves 4

kale salad