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Kale and Rainbow Chard Taboule

Updated: Jul 29, 2020

This is a weekly favourite as its easy to make, packed with seasonal leafy greens and delicious! Homegrown veg can often grow pretty big if not kept on top of, but this finely chopped recipe is perfect for using slightly overgrown salad leaves. You can scale up the recipe for meal prep or for sharing at a summer bbq or picnic.

Serves 4 as a side


200g mixed quick cook grains (bulgur wheat, quinoa, rice, millet, freekeh)

100g cavelo nero

100g rainbow chard

200g baby plum tomatoes

4 spring onions

Big handful fresh parsley

4 leaves fresh mint

Juice 1 lemon

2 tbsp olive oil


  1. Boil the grains as per the instructions on the pack. Once cooked, drain and rinse under cold water.

  2. If the stems on your cavelo nero and chard are thick, tough and bitter, de-stem the leaves, then finely chop all of the leaves and herbs and add to a large bowl.

  3. Quarter the tomatoes and chop the onions, then add in the bowl, along with the grains, lemon, oil and a good seasoning of salt and pepper.



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