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| base for the kale with chili and ginger |
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| Fresh sweet red bell pepper..blanche in boiling salted water for 3 mins and drain well and cool for stuffing..give a tender baked pepper |
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| Previous 2 the "PERSIAN STYLE" stuffed red peppers |
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| Red Kale with sherry and flax seeds |
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| Coarsely chop the tomato, cucumber for the tabouleh, do not process as it will become mushy, also coarsely chop the fresh mint and mint |
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| 'dry" out the soaked bulgar wheat for the salad |
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| I prefer tabouleh with a hint of bulgar rather than lots of it as I find it looks and tastes like stuffing when packed with cracked wheat. It is all about the veggies for this superb salad. The cooked chickpeas are added to lemon juice and extra virgin olive oil and the salad is dressed just 15 mins before eating with fresh lettuce leaves. serve with cracked black pepper and sea salt as necessary. |
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