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 -

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.