Kale and radish rice tabbouleh

Serves: 4 Prepare & Cook:


  • 200g cooked spinneysFOOD Basmati Rice
  • 300g kale leaves, chopped
  • ½ bunch spinneysFOOD Mint, leaves picked and finely chopped
  • 135g radishes, thinly sliced
  • 4 tbsp olive oil
  • zest of 1 lemon, 60ml juice
  • 2 shallots, very finely chopped
  • 125g pack spinneysFOOD Pomegranate Jewels


  1. In a large bowl combine the rice, kale, mint and radishes.
  2. Whisk together the olive oil, lemon zest and juice and shallots. Season, pour over the tabbouleh and turn to coat. Garnish with pomegranate seeds and pecans.

Top Tip

This salad’s fresh crunch works ever so well with steak. We like tenderloin seared until rare and served thinly sliced on top.

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