Kale Tabouleh With Feta

By author photo Jenny Craig Team

vegetarian

Serves: 2

You will need:

  • 1 cup kale, chopped finely
  • 2 spring onions, chopped finely
  • 1 cup cherry tomatoes, quartered
  • ¼ red onion, diced
  • 2 cloves garlic, chopped finely
  • 1 cup parsley, chopped finely
  • ¼ cup mint leaves, chopped finely
  • ½ cup lemon juice
  • Pepper, to taste
  • 80g reduced fat feta, crumbled

Method:

  1. Combine kale, spring onions, tomatoes, red onion, garlic and herbs in a salad bowl.
  2. Season with lemon juice and pepper and toss to combine.
  3. Finish the salad by topping with the feta to serve.
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