Bulgar Wheat and Lentil Salad with Spicy Kale and Feta

As part of my birthday party, I also served this delicious salad based on Sabrina Ghayour’s Warm Salad Of Spiced Kale, Bulgar Wheat And Puy Lentils recipe.

Sabrina Ghayour is a British-Iranian cook and food writer, who has published 2 very successful cooking books with Persian and Middle Eastern dishes. This recipe was published in her second cookbook, Sirocco: Fabulous flavours from the East, and was referred to in our newspaper, Het Parool, as a starter for 2 persons (and more confusing as “serving 2 as a starter or 4 as a main meal” in the linked recipe from Red Magazine).

I think that it can even indeed serve 4 to 6 as a main meal, especially if some protein – like pan-fried white fish or roast chicken – is added. Not that the latter is necessary as it is already great on its own: a delicious and healthy salad with bold Middle Eastern flavors that come through via the cumin, turmeric, cinnamon, and a massive load of garlic and red chili peppers. They really bring the lentils, bulgar wheat, and stir-fried kale to life.

As the braised spicy kale is added to cooled down lentils and bulgar, it may be called a warm salad, but much more than room temperature, it will not become. The next day, straight from the fridge, it still tasted great, though!

I swapped the kale once with roughly chopped cavolo nero leaves (as depicted above), and that was delicious too.

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This was the kale version before finishing with feta and pumpkin seeds.

 

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