You will need:

1 lemon

100g fine bulgur wheat

Bunch of kale

2 tomatoes

Parsley

Mint

Peppers

1 tbsp olive oil

120ml extra virgin olive oil

salt

1. Wash and thoroughly dry the leaves and vegetables.

2. In a bowl, whisk together the extra virgin olive oil and the juice of 1 lemon.

3. Add the fine bulgur wheat and leave to soak for 15-20 minutes.

4. Finely chop the tomatoes and leave to drain in a strainer with a pinch of salt, to remove some of the liquid.

5. Finely chop the kale, parsley, and mint and combine in a large bowl. Add the drained tomato.

6. Add ¼ tsp salt and mix together.

7. Heat 1 tbsp olive oil in a large frying pan.

8. Fry the peppers, whole, stirring frequently, until they are soft and blistered. Sprinkle with salt.

9. Add the bulgur wheat, lemon and oil mixture to the large bowl and mix in.

10. Serve the Tabbouleh with the Padron peppers.

Click here for the cook-along video!