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Roast Veg Tabbouleh With Tahini Dressing

Roast Veg Tabbouleh With Tahini Dressing

Rating
4.5rating out of 5

(2451 reviews from our customers)

Prep Time

35 min

Cuisine

Middle Eastern

Our simple plant-based version of tabbouleh is topped with roasted red peppers, tender aubergines, toasted pumpkin seeds and cashews, then drizzled with an agave and sesame dressing.

Prep Time

35 min

Cuisine

Middle Eastern

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Pumpkin Seeds
1 bag of pumpkin seeds (30g)
Aubergine
1 aubergine
Red-pepper
1 red pepper
fresh-mint
10g mint
fresh-parsley
20g parsley
Cashew-nuts
1 bag of cashew nuts (25g) †
White-wine-vinegar
1 white wine vinegar sachet (15ml)
bulgur-wheat
130g bulgur wheat †
honey-pot
1 agave nectar pot (25g)
Soy-sauce-sachet
1 soy sauce sachet (15ml) †
Tahini
1 tahini sachet (40g) †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 bag of pumpkin seeds (30g)
  • 1 aubergine
  • 1 red pepper
  • 10g mint
  • 20g parsley
  • 1 bag of cashew nuts (25g)<span class="strong">†</span>
  • 1 white wine vinegar sachet (15ml)
  • 130g bulgur wheat<span class="strong">†</span>
  • 1 agave nectar pot (25g)
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
  • 1 tahini sachet (40g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 712 kJ
171 kcal
2473 kJ
593 kcal
Fat
of which saturates
7.7 g
1.3 g
26.6 g
4.6 g
Carbohydrate
of which sugars
20.1 g
4.6 g
69.9 g
16.1 g
Fibre 5.8 g 20.2 g
Protein 6.2 g 21.7 g
Salt 0.32 g 1.1 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 bag of pumpkin seeds (30g)
pumpkin seeds
1 aubergine
aubergine
1 red pepper
red pepper
10g mint
mint(100%)
20g parsley
flat parley (100%)
1 bag of cashew nuts (25g)
cashew (nut) 100%. May contain peanut, sesame & other nuts
1 white wine vinegar sachet (15ml)
white wine vinegar
130g bulgur wheat
bulgur (wheat gluten)
1 agave nectar pot (25g)
agave nectar
1 soy sauce sachet (15ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 tahini sachet (40g)
Organic roasted hulled sesame seeds (100%) Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
Allergens
  • Allergens highlighted by † (nut, gluten, soya, sesame)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Roast Veg Tabbouleh, Honey-Nut Dressing

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Trim the green stalks off the aubergine[s] then slice in half lengthways

2 Roast Veg Tabbouleh, Honey-Nut Dressing

Slice each aubergine half lengthways into 4 wedges

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thick strips

3 Roast Veg Tabbouleh, Honey-Nut Dressing

Add the aubergine wedges and red pepper strips to a baking tray

Drizzle with olive oil and season generously with salt and pepper

Put the tray in the oven for 20-30 min or until the aubergine is tender and the pepper has softened

4 Roast Veg Tabbouleh, Honey-Nut Dressing

While the aubergine and pepper are cooking, add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

5 Roast Veg Tabbouleh, Honey-Nut Dressing

Combine the tahini, agave nectar, soy sauce and 1 tbsp [2 tbsp] olive oil into a smooth paste

Add 1 tbsp [2 tbsp] boiled water and stir it all together until a smooth and glossy dressing forms

Season lightly with salt and pepper and set aside until serving – this is your tahini dressing

6 Roast Veg Tabbouleh, Honey-Nut Dressing

Add the cashew nuts and pumpkin seeds to a separate baking tray

Put the tray in the oven for 6-10 min or until the cashews have darkened slightly in colour, then remove and allow them to cool slightly

Chop the parsley and mint finely, discarding the stalks

7 Roast Veg Tabbouleh, Honey-Nut Dressing

Chop the cooled cashew nuts and pumpkin seeds coarsely

Fluff the cooked bulgur wheat with a fork and add the white wine vinegar with a pinch of salt, pepper and a drizzle of olive oil

Stir through the chopped nuts & seeds and herbs – this is your tabbouleh

8

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Serve the roasted pepper and aubergine over the tabbouleh with the tahini dressing drizzled over

Enjoy!

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