Ingredients:
- 1 teaspoon agave nectar
- 1/4 cup feta cheese (optionally accessible)
- ½ cup flat leaf parsley leaves (or a mixture of parsley and mint)
- 2 cloves garlic, minced
- ½ teaspoon groundsumac
- 1 teaspoon kosher salt
- 4 contemporary Lacinato kale leaves
- 2 tablespoons lemon juice
- 1½ cups cooked lentils (many markets raise vacuum-packed, precooked lentils, or boil 1 cup dried brown lentils in 2 cups salted water till gentle, then drain)
- 3 tablespoons olive oil
- 1 little onion, coarsely chopped
- 1 tablespoon minced parsley
- 1 apt natural English or Persian cucumber with skin (about 1 cup shredded)
- 2 apt pita breads
- 1 little bunch red radishes or moderately just a few varietals a lot like watermelon or daikon (about ½ cup, shredded)
- Salt and freshly floor dim pepper to model
- 1 little head savoy cabbage (about 2 heaping cups, shredded)
- 1 tablespoon za’atar
- Directions: Combine all ingredients s in a large mixing bowl. Transfer to a large platter when plating.