150g Bulgur Wheat
3 tbsp Natural Yogurt
In a bowl pour in your bulgur wheat and then cover with boiling water. Let sit for 20 minuets until the water is absorbed. Fluff with a fork when ready.
For crispy kale, place your greens onto a tray and drizzle over a little oil. Place into the over at 160° for 2-3 minuets until slightly browning. The crispy kale creates a nice contrast to the smooth bulgur wheat and yogurt dressing.
Without chopping the carrot, peel long ribbon strips. Avoid any carrot skin.
For the dressing, in a small ramekin pour in the yogurt, Verjuice and a sprinkle of chilli powder. Mix together and then leave until ready to serve
On a plate, heap together your bulgur wheat, kale and carrot ribbons. Drizzle over your verjuice dressing and to finish sprinkle over the pomegranate seeds.