004 - Autumn, Veg Tahini

INGREDIENTS 3 medium carrots - washed, peeled and cut length ways down the middle 4 beetroot - washed, top removed, cut into equal wedges 2 red onions - peeled and cut into chunky wedges 1 tsp cumin seeds 1 tsp sesame seeds Salt & pepper 180g Bulgar wheat 350ml water Large bunch parsley, finely chopped For the Roast Veggies For the Bulgar Wheat For the Kale 200g kale (any sort) - leaves stripped from the stem and shredded roughly with your hands Zest of 1/2 lemon Olive oil to dress For the Tahini 50g light tahini Juice of 1 lemon 1 garlic - crushed and finely chopped 150ml of boiled water