Gut-friendly recipe for 2 people, takes only 15 mins; recipe has bulgur wheat, egg, kale, hazelnut, carrot, spring onion, pomegranate seed, chilli flakes, lemon, greek yoghurt, lemon, white wine vinegar, dill, mint and garlic clove.
Kale & bulgur tabbouleh with yogurt dressing
Course: Gut-friendly
Servings
2
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 1/4 garlic clove, crushed
- Spring Onion: 3 spring onions, roughly chopped
- Egg: 2 eggs
- Carrot: 1 carrot, julienned
- Mint: 1 tbsp chopped mint
- Dill: 1 tbsp chopped dill
- Lemon: juice 1 lemon
- Chilli Flakes: 1 tsp chilli flakes
- Kale: 60g baby kale or curly kale, roughly chopped
- White Wine Vinegar: 2 tbsp white wine vinegar
- Pomegranate Seed: 50g pomegranate seeds
- Hazelnut: 20g hazelnuts, toasted and roughly chopped
- Bulgur Wheat: 150g bulgur wheat
- Greek Yoghurt: 100ml 0% fat Greek yoghurt
Directions
- 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.
