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1
Preheat the oven to 425 degrees F.
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2
Boil 1 1/2 cups water and pour over the bulgur in a mixing bowl.
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3
Cover and let stand to cool to room temp, 30 minutes.
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4
Meanwhile, arrange the fennel, red bell pepper, chile pepper and zuchhini on a baking sheet and dress with EVOO and salt and pepper.
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5
Arrange the butternut squash on a larger baking sheet, dress with EVOO and season with salt and pepper and a little freshly grated nutmeg.
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6
Roast until the vegetables and squash are tender and brown at the edges, 17 to 20 minutes.
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7
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.
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8
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.
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9
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.
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10
Pour into a container and refrigerate.
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11
Cool the roasted vegetables and combine with the tabbouleh.
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12
Store, covered, in the fridge for a make-ahead salad supper.
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13
To serve, heat a griddle pan and douse with a splash of water.
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14
Add the naan and blister 30 seconds on each side.
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15
Fill each naan with shredded lettuce and tabbouleh salad and top with the dressing, nuts and optional chopped hot pickled vegetables.
