Kale & bulgur tabbouleh with yogurt dressing - Good Food Middle East

Ingredients

• 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