Directions:
- Heat a saucepan of water to boiling.
- While the water is coming to the boil, rinse the bulgur well in running water; drain.
- Cook the bulgur in boiling water for about 10 minutes or until tender; drain well and set to the side.
- Heat a little olive oil in a skillet; add onion and cook slowly, stirring, for about until the onions become translucent.
- Add the burgul, spinach, pine nuts and cherry tomatoes, and cook for a couple of minutes until everything is warmed through.
- Whisk the tahini, water, lemon juice and yogurt together in a small bowl.
- Mix well, adding a little more water if necessary.
- Pour this dressing over the burgul/spinach mixture and combine well.
- Taste, and add more tahini or lemon juice as required.
- Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.43 Kcal (1254 kJ) | ||
| Calories from fat | 110.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.33g | 19% | |
|---|---|---|---|
| Cholesterol | 1.49mg | 0% | |
| Sodium | 44.99mg | 2% | |
| Potassium | 865.25mg | 18% | |
| Total Carbs | 42.19g | 14% | |
| Sugars | 7.73g | 31% | |
| Dietary Fiber | 10.44g | 42% | |
| Protein | 10.14g | 20% | |
| Vitamin C | 40.4mg | 67% | |
| Iron | 2.7mg | 15% | |
| Calcium | 90.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 97.34 Kcal (408 kJ) | ||
| Calories from fat | 36.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.01g | 19% | |
|---|---|---|---|
| Cholesterol | 0.49mg | 0% | |
| Sodium | 14.63mg | 2% | |
| Potassium | 281.28mg | 18% | |
| Total Carbs | 13.72g | 14% | |
| Sugars | 2.51g | 31% | |
| Dietary Fiber | 3.39g | 42% | |
| Protein | 3.3g | 20% | |
| Vitamin C | 13.1mg | 67% | |
| Iron | 0.9mg | 15% | |
| Calcium | 29.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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