Name: Kale & bulgur tabbouleh with yogurt dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 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

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Kale & bulgur tabbouleh with yogurt dressing

Kale & bulgur tabbouleh with yogurt dressing

Jennifer Joyce

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Serves 2

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.3 out of 5.11 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal481

low
fat13g
saturates2g
carbs56g
sugars10g
fibre18g
protein26g
salt0.5g

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 4.3 out of 5.11 ratings

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