VEGGIETASTIC

 Hello ladies and gents this is the Viking telling you that today we are talking about

Kale & bulgur tabbouleh with yogurt dressing

A low-calorie bulgur wheat salad that's rich in iron, folate, fibre and calcium - as tasty as it is good for you! 

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

• 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

Method

STEP 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.

STEP 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.

STEP 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.

And as always have a chilled day from the Viking