Roasted Vegetable Tabbouleh

Ready in 1 hour

Top-ranked recipe named "Roasted Vegetable Tabbouleh"

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Try this Roasted Vegetable Tabbouleh recipe, or contribute your own. "Onion" and "Green" are two tags used to describe Roasted Vegetable Tabbouleh.


Ingredients

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1 sm Celeriac; diced
Mint
3 Plum tomatoes; seeded and
1 pn Cinnamon
1 sm Sweet potato
1 Aubergine; diced
Parsley; finely chopped
50 g Bulgar wheat
1 bn Spring onions; finely sliced
1 pn Allspice
2 Limes - zest and juice
Pitta bread to serve
1 Courgette; diced
1 Red and 1 green pepper;
1 Parsnip; diced

Original recipe makes 1 servings

Servings  

Preparation

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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

Calories Per Serving: 282 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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