Recipes

TABBOULEH SALAD

16/8/2017

Ingredients

1/2 cup burghul (cracked wheat), rinsed
3 cups fresh flat-leaf parsley leaves, chopped (see tip)
3/4 cup fresh mint leaves, chopped (see tip)
3 medium tomatoes, finely chopped
1 small white onion, finely chopped
2 tablespoons olive oil
1/3 cup lemon juice

Steps
Place burghul in a bowl. Cover with boiling water. Stand for 20 minutes or until softened. Drain. Rinse under cold water. Drain, pressing out water with a metal spoon.

Place burghul, parsley, mint, tomato and onion in a bowl. Stir to combine.
Place oil and lemon juice in a screw-top jar. Secure lid. Shake to combine. Drizzle over tabbouleh. Season with salt and pepper. Toss to combine. Serve.

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VICKI'S WINTER KALE CHIPS

16/8/2017

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Ingredients
Fresh kale leaves - washed and patted dry
Olive oil, salt, pepper or chilli flakes

Steps
Toss together so leaves are coated in oil and spices.
Bake in a hot oven for only a few minutes.

Watch the chips to make sure they don't burn!

Check out these 6 tips to get flawless kale chips

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TABBOULEH SALAD

VICKI'S WINTER KALE CHIPS

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