- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Serving: 2
Nutrition facts (per portion)
- Calories: 481
- Fat Content: 13g
- Saturated Fat Content: 2g
- Carbohydrate Content: 56g
- Sugar Content: 10g
- Fiber Content: 18g
- Protein Content: 26g
- Sodium Content: 0.5g
Kale & bulgur tabbouleh with yogurt dressing
Ingredients
- bulgur-wheat - 150g bulgur wheat
- egg - 2 eggs
- kale - 60g baby kale or curly kale, roughly chopped
- hazelnut - 20g hazelnuts, toasted and roughly chopped
- carrot - 1 carrot, julienned
- spring-onion - 3 spring onions, roughly chopped
- pomegranate-seed - 50g pomegranate seeds
- chilli-flakes - 1 tsp chilli flakes
- lemon - juice 1 lemon
- greek-yoghurt - 100ml 0% fat Greek yoghurt
- lemon - juice and zest 1 lemon
- white-wine-vinegar - 2 tbsp white wine vinegar
- dill - 1 tbsp chopped dill
- mint - 1 tbsp chopped mint
- garlic-clove - 1/4 garlic clove, crushed
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.
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.
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