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Kale, asparagus and broad bean tabbouleh



  • 60g bulgar wheat

  • 8-10 asparagus spears, grilled and chopped

  • 200g broad beans, podded

  • 1 shallot, finely chopped

  • 2 bunches of shredded mint

  • 2 large handfuls of kale leaves, stemmed removed, shredded

  • 80g walnuts, toasted and roughly chopped

  • 75ml extra virgin olive oil

  • 3 tbsp lemon juice, and zest of 1 lemon

  • Handful of pomegranate seeds

  • 1.5 tbsp sea salt and course black pepper


  1. In a small bowl cover the bulgar wheat with boiling water and soak for it for 5 mins

  2. Drain. Lightly run fork through grain to fluff.

  3. Combine all the ingredients together in a large bowl, and season.

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