Kale fattouch

Kale fattouch

I have to admit right from the start: I was never a big fan of kale. I never really enjoyed its texture and how it feels in my mouth. That changed completely when my friend Jelle came for a visit and brought with an amazing kale salad! I just couldn’t believe it was kale! That was the day I unravelled the mystery of delicious raw kale: massage. Yes, indeed: it turns kale needs some love, it needs to be massaged. That will make it beautifully soft. Now you’re probably wondering: what’s the fattouch? Well, that’s a Lebanese salad usually made with purslane and served with toasted Lebanese bread. My recipe is just as delicious and very healthy!

Ingredients

  • 150 gr chopped kale
  • 2 big cucumbers
  • 600 gr tomatoes
  • 1 bos flat leaf parsley
  • 3-4 sprigs mint
  • 5 spring onions
  • 2 tablespoons sumac
  • 2 tablespoon olive oil
  • Salt
  • Pepper
  • 3 Lebanese flatbreads

Directions

  1. Roughly chop the parsley and mint leaves.
  2. In a large salad bowl add the kale, parsley, mint, sumac, olive lil, salt and pepper and massage the kale with your hands. Refrigerate 30 to 60 minutes (this is not necessary but it helps the kale get softer).
  3. Toast the bread under a grill, in the oven or in a skillet.
  4. Cut the cucumber and tomato in medium-sized chunks.
  5. Finely chop the spring onions, including the green bit.
  6. Add the vegetables to the kale and mix well.
  7. Break the bread in small pieces and serve it on the side.

   

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