TODAY’S RECIPE: Kale and bulgur tabbouleh with yoghurt dressing

ZINGY flavours. Serves 2

Ingredients

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

FOR THE DRESSING

Juice and zest

1 lemon 100ml 0% fat Greek yoghurt

2 tbsp white wine vinegar

1 tbsp each chopped dill and mint

¼ garlic clove, crushed

Method

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 to 15 minutes until al dente.

2 Bring a pan of water to the boil and add the eggs. Cook for 6 minutes, 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, and blend until smooth.

3 Break up the bulgur with a fork and add the remaining ingredients, except the eggs. Toss with the dressing and top with the eggs to serve.