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Kale & bulghar tabbouleh with yogurt dressing
Ingredients
- 150g bulghar 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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