KALE & BULGUR TABBOULEH WITH YOGURT DRESSING

Kale & bulgur tabbouleh with yogurt dressing image

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

Provided by Jennifer Joyce

Categories Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 481 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 10 grams sugar, Fiber 18 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium