Kale & bulgur tabbouleh with yogurt dressing recipe | Good Food

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
• 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