Name: Kale & bulgur tabbouleh with yogurt dressing
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 150g bulgur wheat -; 2 eggs -; 60g baby kale or curly kale, roughly chopped -; 20g hazelnuts , toasted and roughly chopped -; 1 carrot , julienned -; 3 spring onions , roughly chopped -; 50g pomegranate seeds -; 1 tsp chilli flakes -; juice 1 lemon -; 100ml 0% fat Greek yoghurt -; juice and zest 1 lemon -; 2 tbsp white wine vinegar -; 1 tbsp chopped dill -; 1 tbsp chopped mint -; ¼ garlic clove , crushed -

Kale & bulgur tabbouleh with yogurt dressing

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Kale & bulgur tabbouleh with yogurt dressing

1. 150g bulgur wheat -

2. 2 eggs -

3. 60g baby kale or curly kale, roughly chopped -

4. 20g hazelnuts , toasted and roughly chopped -

5. 1 carrot , julienned -

6. 3 spring onions , roughly chopped -

7. 50g pomegranate seeds -

8. 1 tsp chilli flakes -

9. juice 1 lemon -

10. 100ml 0% fat Greek yoghurt -

11. juice and zest 1 lemon -

12. 2 tbsp white wine vinegar -

13. 1 tbsp chopped dill -

14. 1 tbsp chopped mint -

15. ¼ garlic clove , crushed -

How to cook deliciously - Kale & bulgur tabbouleh with yogurt dressing

1. Stage

Put the bulgur in a medium bowl and pour over 125ml boiling water. Mix well, cover the bowl with cling film and leave for 10-15 mins until al dente.

2. Stage

Bring a pan of water to the boil and add the eggs. Cook for 6 mins, then place in cold water until cool. Peel and cut in half. Put the dressing ingredients in a food processor or blender with 2 tbsp water and some salt. Blend until smooth.

3. Stage

Break up the bulgur with a fork and add the remaining ingredients, except the eggs. Toss with the dressing, then top with the eggs to serve.