Kale & bulgur tabbouleh with yogurt dressing

• bulgur wheat↗150g g
• eggs↗2
• baby kale↗60g g

  or curly kale, roughly chopped

• hazelnuts↗20g g

  toasted and roughly chopped

• carrot↗1

  julienned

• spring onions↗3

  roughly chopped

• pomegranate seeds↗50g g
• chilli flakes↗1 tsp tsp
• lemon↗juice 1

  juice

• 0% fat Greek yoghurt↗100ml ml
• lemon↗juice and zest 1

  juice and zest

• white wine vinegar↗2 tbsp tbsp
• chopped dill1 tbsp tbsp
• chopped mint1 tbsp tbsp
• garlic clove↗¼

  crushed

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.