Turkish Bulgur & Yogurt Protein Bowl
Method
Place the eggs in a small saucepan, cover with water and bring to a boil.
Cook for 8–9 minutes, then transfer the eggs to cold water. Peel and cut into halves.
Place the cooked bulgur in a large bowl and add the cucumber, cherry tomatoes and red onion.
In a separate bowl, combine the Greek yogurt, lemon juice, cumin, salt and black pepper.
Divide the bulgur mixture between two serving bowls.
Spoon the seasoned Greek yogurt over the bulgur.
Arrange the egg halves on top and drizzle with olive oil.
Sprinkle with dill, mint, parsley and sweet paprika before serving.
For the best flavour, use bulgur that has cooled slightly rather than being cold from the refrigerator. You can prepare the bulgur and yogurt mixture in advance, then add the eggs and fresh herbs just before serving.
Nutrition Facts
Per serving
