Tabouleh with Roasted Vegetables
1 pack Al’Fez Tabouleh
1 bunch parsley
1 tbsp lemon juice
1½ garlic bulbs
1 cup yoghurt
1. Make Tabouleh according to instructions on pack then chill. Once chilled, mix in parsley, lemon juice and some olive oil.
2. Slice one bulb of garlic in half, cut all other vegetables into chunks then coat with oil, salt & pepper and roast for 45 minutes or until cooked.
3. Fry the chorizo in a hot pan until crispy. Crush 2 garlic cloves and mix with the yoghurt. Assemble the Tabouleh and all the vegetables on a plate, drizzle with the garlic and yoghurt dressing.