Kabbouleh

A delicious lunchbox treat or the perfect accompaniment to any protein. Feel free to mix up your grains and use what you have to hand, gluten-free varieties if you prefer.

SERVES 4

3 tbsp extra virgin olive oil ¼ tsp ground cumin ½ tsp sumac juice of 1 lemon ¼ tsp salt ¼ tsp ground black pepper 100g cooked and cooled quinoa, brown rice or bulgur wheat (or a mixture, or any leftover cooked grains of your choice that you have to hand) 3 good handfuls of kale leaves (stalks discarded), finely chopped half a small cucumber, seeds scooped out, finely chopped 1 spring onion, finely chopped 8 small tomatoes, chopped into quarters handful of fresh parsley, finely chopped

First, make the dressing; it will taste better the longer it sits. Whisk together the olive oil, cumin, sumac, lemon juice, salt and pepper, and set aside.

Make sure the cooked grains have cooled down completely so they don’t wilt the salad when you put everything together.

Put the kale, cucumber, spring onion and tomatoes in a serving bowl and stir in the parsley.

Pour over half the dressing and mix it through; this step will tenderise the kale and distribute great flavour through the salad.

Add the cooled cooked grains and the rest of the dressing, stirring everything together.

Taste the salad and adjust the seasoning with more salt or another squeeze of lemon, or to the way you like it. Tuck in. TIP If you like heat, feel free to add a little fresh or dried chilli, or some finely chopped garlic.