Bulgur salad

Ingredients

• Oumph! Kebab

  Veggie kebab

  2 servings or 280g

• Bulgur wheat

  Tesco

  40 grams, dry or 133g

• Vegetable stock pot

  Knorr

  1 serving or 28g

• Kale

  Raw

  100g

• Cherry tomatoes

  Red, ripe, raw, year round average

  150g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Nonfat greek yogurt

  Nonfat, plain

  100g

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

• Garlic

  Raw

  1 clove or 3g

Directions

1. Cook the bulgur according to the packet instructions, place the stock cube into the boiling water
2. Cut the tomatoes into bite-sized pieces. Grate the cucumber. Mix the bulgur, the tomatoes and the kale in a bowl. Drizzle with the lemon juice and sprinkle over salt. Set aside to cool.
3. Mix the grated cucumber with the yoghurt, add a pinch salt and stir in the crushed garlic clove.
4. Thread the kebabs on the skewers (remember that they should be short enough to fit in your lunchbox!) and fry at medium heat! Serve with salads.

Similar Foods

• Bulgur Salad with Cranberries
• Chicken and Bulgur Salad With Peaches
• Beef Kofta with Bulgur & Kale Salad
• Bulgur Salad with Grilled Chicken and Parsley Pesto
• Tabbouleh Salad