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Kale & bulgur tabbouleh with yogurt dressing

Kale & bulgur tabbouleh with yogurt dressing

A star rating of 4.5 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A low-calorie bulgur wheat salad that's rich in iron, folate, fibre and calcium - as tasty as it is good for you!

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal481
fat13g
saturates2g
carbs56g
sugars10g
fibre18g
protein26g
salt0.5g
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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

For the dressing

  • 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

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, April 2016

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A star rating of 4.5 out of 5.9 ratings
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