Kale & bulgur tabbouleh with yogurt dressing

calcium easy kale salad fibre folate iron kale low calorie tabbouleh vitamin c yogurt dressing

N/A

Source

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

Method

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.

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.

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.