Warm “kabbouleh” salad

Ingredients

• 180 - 200 g kale (leaves only)
• 7 tbsp olive oil
• sea salt and freshly ground black pepper, to taste
• 200 g bulgur wheat
• 3 firm, ripe red tomatoes, finely chopped
• 1 bunch spring onions, finely chopped
• 1 mediterranean cucumber, finely chopped
• 1 tbsp Italian parsley, finely chopped
• 1 tbsp mint, finely chopped
• lemon juice, to taste
• sumac, for sprinkling (optional)