- 400g vine tomatoes
- 250g baby plum tomatoes
- 1 red onion
- 2 tsp black onion seeds
- 150g bulgar wheat
- A handful of flat leaf parsley
- 100g houmous
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 300ml boiling water
- Roasting tin
- 1.
Preheat your oven to 210°C/Fan 190°C/Gas 7. Fill your kettle and boil it. Slice the vine tomatoes into 6-8 wedges and place them in a roasting tin. Tumble in the baby plum tomatoes. Peel and slice the red onion into 8-10 thin wedges. Add them to the tomatoes.
- 2.
Drizzle over 1 tbsp olive oil and season with a pinch of salt and pepper. Add 2 tsp black onion seeds. Toss together to coat the tomatoes in the oil and seasoning, then slide the tin into the oven. Roast for 15 mins, till the tomatoes are tender and just bursting and the onion is a little charred.
- 3.
Meanwhile, tip the bulgar wheat into a large heatproof bowl and pour in 300ml boiling water from the kettle. Swirl to mix, then pop a plate on the bowl and leave the bulgar wheat to soak for 12 mins. It will soak up most of the water and become tender.
- 4.
While the bulgar wheat soaks, finely chop the parsley leaves and stalks.
- 5.
When the bulgar wheat has soaked for 12 mins, drain off any excess water then tip the bulgar back into the bowl. Add most of the parsley, 1 tbsp olive oil and a pinch of salt and pepper. Stir to mix.
- 6.
Divide the herby bulgar wheat between 2 warm plates or bowls. Spoon over the roast tomatoes and onion with any juices from the tin. Top with plenty of houmous and the remaining chopped parsley to serve.