WARM SALAD OF SPICED KALE, BULGUR WHEAT AND PUY LENTILS

Serves: 2-4. This spicy, flavourful and nutritious recipe is excerpted from Sirocco: Fabulous Flavors from the Middle East, by Sabrina Ghayour (Appetite by Random House, a division of Random House of Canada). It uses Puy lentils from France; for a Canadian version of the peppery and dark green pulse, try the French lentils from Crestview Organic Farms near Assiniboia, Sask. ½ cup (125 mL) dried Puy lentils ½ cup (125 mL) bulgur wheat Olive oil, for frying 1 heaping tsp (5 mL) cumin seeds 6 large garlic cloves, smashed and thinly sliced 2 long red chilies, thinly sliced 14 oz (400 g) kale, stalks removed, leaves roughly torn 2 tsp (10 mL) ground turmeric 2 tsp (10 mL) ground cumin 1 tsp (5 mL) ground cinnamon Finely grated zest of 2 unwaxed lemons Juice of 1 lemon 2 to 3 generous handfuls of pumpkin seeds 3½ oz (100 g) feta cheese, crumbled Flaky sea salt Freshly ground black pepper Lemon wedges, to serve

1. Boil the lentils and bulgur wheat separately according to package instructions, then rinse immediately under cold water until cold. Drain well, then combine them in a large mixing bowl.

2. Set a large saucepan over medium-high heat, drizzle in a little olive oil, then add the cumin seeds. Once the seeds begin to sizzle and pop, add the garlic and the chili slices and stir well, ensuring the garlic doesn’t burn.

3. Meanwhile, wash the kale leaves and drain, without shaking off excess water (which will add moisture during the cooking process). Set aside.

4. When the garlic has sweated and is translucent, add the dry spices and lemon zest and stir well. Add a little more oil if the spices dry up too much. Add the slightly wet kale to the pan (it should sizzle) and stir for 1 minute to ensure the garlic and spice mixture coats the leaves well. Cover the saucepan with a lid and allow the contents to steam for 2 minutes. Stir well again and take the pan off the heat. Replace the lid for another couple of minutes.

5. Lift off the saucepan lid and transfer the contents of the pan to the bowl containing the Puy lentil and bulgur wheat. Give the ingredients a good mix, pour in the lemon juice, season generously with salt and pepper and add a little extra drizzle of olive oil, if desired. Check the seasoning and adjust if necessary, then stir in the pumpkin seeds.

6. Transfer to a large serving platter. Crumble the feta cheese over the top and serve with lemon wedges.

Anthony Gismondi’s wine matches: Spicy, flavourful and colourful — I’m thinking exuberantly fruity wines that could be either red or white.

Kim Crawford Sauvignon Blanc 2016, Marlborough, South Island, New Zealand, $16.99

A juicy sweet fruit, easy-sipping style with citrus, mango, pineapple and passion fruit flavours will perk up this warm salad.

Rodney Strong Zinfandel Knotty Vines 2014, Sonoma County, California, United States, $21

Warm spicy smoky, black fruits lined with licorice and soft tannins provide a richer backdrop to this delicious salad.