Bulghar Tabbouleh & Kale with yogurt dressing

Bulghar wheat salad, low calorie. Rich in, fibre, iron, folate, and calcium.



  • 120g baby kale or curly kale, roughly chopped
  • 4 eggs
  • 300g bulghar wheat
  • 2 carrot, julienned
  • 40g hazelnuts, toasted and roughly chopped
  • 100g pomegranate seeds
  • 5 spring onions, roughly chopped
  • 2 tsp chilli flakes
  • juice 1 lemon


For the dressing

  • 2 tbsp white wine vinegar
  • 2 tbsp chopped dill
  • juice and zest 1 lemon
  • 200ml 0% fat Greek yoghurt
  • 2 tbsp chopped mint
  • ¼ garlic clove, crushed



  1. Put the bulghar in a medium bowl and pour over 250ml boiling water. Mix well, cover the bowl with cling film and leave for 10-15 mins until al dente.
  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 3 tbsp water and some salt. Blend until smooth.
  3. Break up the bulghar with a fork and add the remaining ingredients, except the eggs. Toss with the dressing, then top with the eggs to serve.