150 g burghul wheat
60 g baby kale, roughly chopped
20 g whole hazelnuts, toasted and roughly chopped
1 carrot, cut into matchsticks
3 green shallots, roughly chopped
50 g pomegranate arils
1 tsp dried chilli flakes
juice of 1 lemon
100 ml low-fat plain yoghurt
2 tbsp white wine vinegar
juice and finely grated zest of 1 lemon
1 tbsp chopped dill sprigs
1 tbsp chopped mint leaves
¼ clove garlic, minced
sea salt flakes and freshly ground black pepper, to season
- Put burghul in a medium bowl and pour 125ml boiling water over. Mix well, cover bowl with plastic wrap and set aside for 15 minutes or until al dente.
- Meanwhile, bring a small saucepan of water to the boil. Add eggs and cook for 6 minutes. Drain then put in cold water until cooled. Peel, cut in half and set aside.
- Put all dressing ingredients in a food processor or blender with 2 tbsp water and blend until smooth. Season.
- Break up burghul with a fork and add remaining ingredients, except eggs. Pour in dressing, toss to coat then top with eggs. Serve.