Hailing from the mountains of Lebanon and Syria this dish ticks all the boxes when it comes to fabulous fresh flavours. INGREDIENTS ¼ cup bulgur wheat 150 grams kale, trimmed and finely shredded ½ cup boiling water ½ cup tinned chickpeas, drained and rinsed 250 grams peeled and deveined prawns, cooked and halved ¾ cup … Continue reading Prawn, kale & chickpea tabbouleh recipe