roasted vegetable tabbouleh
| Measure | Ingredient |
|---|---|
| 50 grams | Bulgar wheat |
| 1 small | Sweet potato |
| 1 | Red and 1 green pepper; diced |
| 1 | Courgette; diced |
| 1 | Aubergine; diced |
| 1 | Parsnip; diced |
| 1 small | Celeriac; diced |
| 3 | Plum tomatoes; seeded and diced |
| 1 bunch | Spring onions; finely sliced |
| Parsley; finely chopped | |
| Mint | |
| 1 pinch | Allspice |
| 1 pinch | Cinnamon |
| 2 | Limes - zest and juice |
| Pitta bread to serve |
Take the diced vegetables and fry them all together in a pan until golden brown. Season with salt and pepper and set aside.
Rinse the bulgar wheat thoroughly 2 or 3 times and then allow to soak for about 10-15 minutes in clean water. Strain, then combine all the ingredients together and adjust the seasoning.
Grill the pitta bread and cut into fingers. Spoon the tabbouleh into the centre of the plates, place the pitta around and drizzle with basil-flavoured oil. Season with ground black pepper.
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Carlton Food Network
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