This dish was born of clearing out the left overs from the veg drawer; beetroot, parsnip, carrot. Paired with Middle Eastern spices, bulgar wheat and some quick flat breads it was a filling and delicious dinner. As well as being a one pan wonder.
????roughly chop some root veg; I used 2 parsnips, 2 carrots and 2 small beetroots along with a large red onion. Pop into a roasting pan with oil, salt, pepper, 2 tbsp za’atar, and 1tsp sumac. Roast for 30-40
Minutes until tender and has good colour.
???? meanwhile cook bulgar wheat win boiling water until tender. Drain and leave under a lid to keep warm.
????roughly chop walnuts and cucumber, and finely slice white cabbage. Once the veg is roasted add to the roasting pan; the bulgar wheat, cabbage and walnuts. Pop back into the oven for five to ten minutes.
????to serve add a little olive oil to the mix and toss through the cucumber.
???? for flatbreads measure one cup of plain flour into a bowl and slowly add cold water not by bit whilst mixing until the flour begins to form a dough. Use your fingers to bring together into a ball and knead on the counter for five minutes until smooth. Rest for twenty minutes, the roll out into two thin discs. Heat in a dry pan for a few minutes on each side.
