Ingredients

The following ingredients have 2 Servings
  • 150g bulgur 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
  • 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

Instruction

  • 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.