Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 220°C/200°C fan. Peel the carrots and parsnips. Slice them into fries. Add them to a baking tray with a drizzle of vegetable oil. Sprinkle with the Raselhanout and a pinch of salt. Toss until coated. Roast for 20 min. After 20 min, add the pistachios and almonds, and roast for 5 min further.
2 Cook bulgur
Meanwhile, add the bulgur wheat to a pot with plenty of boiling water and a pinch of salt. 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 allow to cool slightly.
3 Make dressing
Meanwhile, peel and mince the garlic directly into a bowl. Juice half the lemon into the bowl and whisk. Add the tahini and salt and whisk again. Finally, gradually add 1/1.5/2 Tbsp of water and continue to whisk until smooth. Set aside.
4 Prep veg
Chop the parsley (stalks included!) as finely as possible. Halve the cherrytomatoes. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.
Once cooled slightly, toss the bulgurwheat with the parsley, pomegranate seeds remaining lemon juice and a drizzle of oliveoil. Season with salt. Gently fold in the carrots, parsnips, almonds, pistachios and tomatoes.
Divide the bulgursalad among bowls and drizzle with the tahinidressing.