Warm salad of spiced kale, bulgar wheat and puy lentils

Serves 4.

240g Puy lentils, cooked according to the label instructions, drained, chilled

200g medium bulgar wheat, cooked according to the label instructions, drained, chilled

100g extra virgin olive oil

8g cumin seeds

25g garlic, smashed, chopped

10g red chillies, deseeded, finely chopped

2g ground turmeric

2g ground cumin

1g ground cinnamon

½ lemon, zested, juiced

120g curly kale, stalks removed, washed, spun

2g ground turmeric

2g ground cumin

1g ground cinnamon

½ lemon, zested, juiced

3g sea salt

1.5g ground black pepper

12g pumpkin seeds, toasted

40g feta, crumbled

Adults need around 2000Kcal/8400kJ a day

Typical values per portion: Energy 1640kJ/392Kcal

1. Combine the lentils and the bulgar wheat in a large mixing bowl.

2. In a saucepan on a meduim heat, pour in two thirds of the olive oil, add the cuminseeds. Once the seeds begin to sizzle, add the garlic and chilli and stir well, ensuringthe garlic doesn’t burn. Add the dry spices and lemon zest. Finally add in the kaleleaves, cook for a couple of minutes, then remove from the heat and cover foranother two minutes to steam the kale.

3. Remove the lid and add the kale mixture to the grains. Give all the ingredients andgood mix. Pour in the lemon juice and season generously with the salt and pepperand a drizzle of olive oil. Check the seasoning. Stir in half of the pumpkin seeds.

4. Transfer to a serving dish and top with feta, the rest of the seeds, and a final gooddrizzle of the olive oil.