- Cook Time: 15 mins
- Serving: 2 Persons
Nutrition facts (per portion)
- Calories: 481
- Carbohydrate Content: 56g
- Fat Content: 13g
- Fiber Content: 18g
- Protein Content: 26g
- Saturated Fat Content: 2g
- Sodium Content: 0.5g
- Sugar Content: 10g
Kale & bulgur tabbouleh with yogurt dressing Recipe
Kale & bulgur tabbouleh with yogurt dressing is a Gut-friendly recipe for 2 people, takes only 15 mins; recipe has bulgur wheat, egg and kale.
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
Instructions
- 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.