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
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*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.
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
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
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
Add the aubergine wedges and redpepper 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
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
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
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
Chop the cooled cashew nuts and pumpkinseeds coarsely
Fluff the cookedbulgurwheat 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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