Roast Pepper & Aubergine Tabbouleh With Tahini Dressing

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

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

Slice each aubergine half lengthways into 4 wedges

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

Add the aubergine wedges and 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

While the aubergine and pepper are cooking, add your bulgur wheat to a pot with plenty of boiled 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 return to the pot

Meanwhile, combine your tahini, agave, soy sauce and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil into a smooth paste

Add 1 tbsp [1 1/2 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

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

Put the tray in the oven for 4-5 min or until the cashews have darkened slightly in colour, then remove and allow them to cool slightly

Tip: Watch them like a hawk to make sure they don't burn!

Chop your parsley and mint finely, discarding the stalks

Chop the cooled cashew nuts and pumpkin seeds coarsely

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

Stir through the chopped cashew nuts, pumpkin seeds and herbs – this is your tabbouleh