Bulgur salad with kale

Ingredients

• 300 g bulgur
• Salt
• 45 g hazelnuts (3 tbsp)
• 4 eggs
• 120 g kale
• 2 carrots
• 4 Spring Onions
• 200 g yogurt (3.5% fat)
• Pepper
• 5 g dill (1 handful)
• 5 g mint (1 handful)
• 1 Garlic clove
• 1 organic lemon (zest and juice)
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• chili flakes
• 100 g pomegranate seeds

Instructions

1. 1.

   Put bulgur in a pot and pour boiling salted water over it according to the package instructions. Mix well and let the bulgur soak covered for about 15 minutes.

2. 2.

   Meanwhile, toast hazelnuts in a hot pan without fat on medium heat for 3 minutes; then cool briefly and roughly chop. Boil eggs for 6 minutes, shock them in cold water and let them cool. Clean kale, wash it, cut leaves from the tough stems and roughly chop. Peel carrots, grate into fine strips with a grater. Trim spring onions, wash and slice into thin rings.

3. 3.

   For the dressing whisk yogurt with salt, pepper and 1 tbsp water until smooth. Wash herbs, pat dry and chop. Peel garlic and finely mince it. Stir half of the lemon zest and 1 tbsp lemon juice, vinegar, herbs, and garlic into the yogurt.

4. 4.

   Fluff bulgur with a fork and add kale, carrots, spring onions, remaining lemon zest and juice, olive oil and hazelnuts. Gently mix, divide onto plates, sprinkle chili flakes and drizzle with some yogurt dressing. Peel eggs, halve them and place one half on each bowl of bulgur. Lightly season with salt and pepper and top with pomegranate seeds. Serve the remaining dressing on the side.