Prep: 15 minutes
Cook: 5 minutes
Serves: 4
What You’ll Need:
- 200g bulgar wheat
- 250ml chicken stock
- 250g pack Kale
- 4 tomatoes, diced (400g)
- 25g pack parsley, chopped
- 200g pack feta, crumbled
- 75g pomegranate seeds
- Zest and juice of 1 lemon
What To Do:
- Bring the bulgar wheat and stock to a simmer and cook for 2-3 minutes, covered.
- Remove from the heat and keep covered until cool slightly.
- Meanwhile, cook the kale in boiling water for 5 minutes, drain well and roughly chop.
- Mix the kale into the bulgar wheat along with the remaining ingredients and season to taste. Serve warm or chilled.