Recipe - Roasted Vegetable Salad With Garlic And Rosemary

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

Take the minced 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 1015 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
basilflavoured oil. Season with ground black pepper.

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