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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