Roasted vegetable tabbouleh

Yield: 1 servings

Measure Ingredient
50 grams Bulgar wheat
1 small Sweet potato
1 \N Red and 1 green pepper; diced
1 \N Courgette; diced
1 \N Aubergine; diced
1 \N Parsnip; diced
1 small Celeriac; diced
3 \N Plum tomatoes; seeded and diced
1 bunch Spring onions; finely sliced
\N \N Parsley; finely chopped
\N \N Mint
1 pinch Allspice
1 pinch Cinnamon
2 \N Limes - zest and juice
\N \N 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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