Roasted Vegetable Tabbouleh with Grilled Flat Bread and Yogurt-Tahini Dressing

Preheat the oven to 425 degrees F.

Boil 1 1/2 cups water and pour over the bulgur in a mixing bowl. Cover and let stand to cool to room temp, 30 minutes.

Meanwhile, arrange the fennel, red bell pepper , chile pepper and zuchhini on a baking sheet and dress with EVOO and salt and pepper. Arrange the butternut squash on a larger baking sheet, dress with EVOO and season with salt and pepper and a little freshly grated nutmeg. Roast until the vegetables and squash are tender and brown at the edges, 17 to 20 minutes.

In a large mixing bowl, whisk up two-thirds of the lemon juice , about 1/2 cup EVOO, and some salt and pepper with 2 cloves garlic. Working in a large bowl of water, separate the pomegranate seeds and add to the mixing bowl, along with the parsley, mint, onions and bulgur; toss to combine.

In a small bowl, whisk up the yogurt, 1/4 cup water, tahini , the remaining lemon juice, the remaining clove garlic , cumin and some salt and pepper. Pour into a container and refrigerate.

Cool the roasted vegetables and combine with the tabbouleh. Store, covered, in the fridge for a make-ahead salad supper.

To serve, heat a griddle pan and douse with a splash of water. Add the naan and blister 30 seconds on each side. Fill each naan with shredded lettuce and tabbouleh salad and top with the dressing , nuts and optional chopped hot pickled vegetables.