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Kale and Mint Taboulleh

The popular Lebanese salad made more colourful with kale leaves This is a Sanjeev Kapoor exclusive recipe.

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Kale and Mint Taboulleh
Main Ingredients Kale, Fresh mint leaves
Cuisine Lebanese
Course Salads
Prep Time 11-15 minutes
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Kale and Mint Taboulleh

  • 2 cups Kale roughly chopped
  • 1/2 cup Fresh mint leaves chopped
  • 1/2 cup Broken wheat (dalia/lapsi) washed and soaked
  • to taste Salt
  • 2 medium Tomatoes finely chopped
  • 1 medium Onion finely chopped
  • 3 tablespoons Fresh coriander leaves chopped
  • Juice of 1 lemon

Method

  1. Heat sufficient water in a deep non-stick pan, add salt and broken wheat, mix and cook till it is fully done. Transfer into a bowl and set aside to cool.
  2. Add tomatoes, onion, mint leaves, coriander leaves, lemon juice and kale and mix well.
  3. Serve immediately.

Nutrition Info

Calories 432
Carbohydrates 82.9
Protein 18
Fat 3
Other Fiber Fiber- 17.1gm
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