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Zesty Kale & Blood Orange Tabbouleh
Ingredients
  • 2 tsp coriander seeds
  • 1 tsp pul biber, plus extra to serve
  • 1 lemon, zested and juiced
  • 3 blood oranges, juiced, plus 1 zested
  • 1 tbsp white balsamic vinegar, or 2 tsp white wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 4 tbsp extra virgin olive oil or cold-pressed rapeseed oil, plus a drizzle
  • 100g kale
  • 250g cooked grains, such as quinoa or bulgur wheat
  • ½ red onion, thinly sliced
  • 50g pistachios, shelled and roughly chopped
  • 100g pitted green olives, roughly chopped
  • 10g mint, roughly chopped
  • 10g dill, roughly chopped
  • 10g parsley, roughly chopped
  • 100g feta (vegetarian, if needed), crumbled
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