Roasted Vegetable Tabbouleh Recipe
Servings: 1
Ingredients
- 50 gm Bulgar wheat
- 1 sm Sweet potato
- 1 x Red and 1 green pepper, diced
- 1 x Courgette, diced
- 1 x Aubergine, diced
- 1 x Parsnip, diced
- 1 sm Celeriac, diced
- 3 x Plum tomatoes, seeded and diced
- 1 bn Spring onions, finely sliced
- Â Â Parsley, finely minced
- Â Â Mint
- 1 pch Allspice
- 1 pch Cinnamon
- 2 x Limes - zest and juice
- Â Â Pitta bread to serve
Directions
- Take the diced vegetables and fry them all together in a pan till golden. Season with salt and pepper and set aside.
- Rinse the bulgar wheat thoroughly 2 or possibly 3 times and then allow to soak for about 10-15 min 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 grnd black pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1599g | |
| Calories 420 | |
| Calories from Fat 25 | 6% |
| Total Fat 3.0g | 4% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 123mg | 5% |
| Potassium 3774mg | 108% |
| Total Carbs 100.92g | 27% |
| Dietary Fiber 39.8g | 133% |
| Sugars 38.48g | 26% |
| Protein 17.02g | 27% |
