Name: Kale & Grape ‘tabbouleh’
Total time: 25 min
Yield: 12
Ingredients: ½ cup (125ml) extra virgin olive oil; 250g packet microwave brown rice and quinoa; 2 tbsp lemon juice; 2 tsp Dijon mustard; 2 tsp honey; 250g kale leaves, sliced thinly; 2 cups (320g) small red grapes, halved; ½ small red onion (50g), sliced thinly; ½ medium pomegranate (160g), seeds removed; ½ cup (70g) skinless roasted hazelnuts, chopped coarsely

VMG Recipes