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! 

  • Prep:15 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 481
  • fat 13g
  • saturates 2g
  • carbs 56g
  • sugars 10g
  • fibre 18g
  • protein 26g
  • salt 0.5g


  • 150g bulghar 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


  1. Put the bulghar 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. 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. 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.

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