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  1. Home
  2. vegetarian weeknight dinners

Kale and burghul tabouli with yoghurt dressing

This flavoursome superfood salad is filled to the brim with nutrients thanks to eggs, nuts, vegies and yoghurt. It's a fabulous vegetarian salad option. - by Chantal Walsh
  • 06 Feb 2017
Kale and burghul tabouli with yoghurt dressing
Cook: 30 Minutes - easy - Serves 2 - Vegetarian
Proudly supported by
This flavoursome superfood salad is filled to the brim with nutrients thanks to eggs, nuts, vegies and yoghurt. It's a fabulous vegetarian salad option.

Ingredients

150 g burghul wheat

2 eggs

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

Dressing

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

Method

  1. 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.
  2. 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.
  3. Put all dressing ingredients in a food processor or blender with 2 tbsp water and blend until smooth. Season.
  4. Break up burghul with a fork and add remaining ingredients, except eggs. Pour in dressing, toss to coat then top with eggs. Serve.
  • vegetarian weeknight dinners
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