Baharat Roasted Chantenay Carrot and Sweet Potato Salad

Meanwhile, halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the dill (stalks and all). Zest and halve the lemon.

Heat a drizzle of oil in a medium saucepan over medium heat. Once hot, add the chopped red onion and cook, stirring regularly, until softened, 4-5 mins. Add the garlic and cook for 1 minute stirring frequently. Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan and bring to the boil. Stir in the bulgur and stock, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, pop the tahini into a small bowl. Add the olive oil (see ingredients for amounts), a squeeze of lemon juice, a pinch of sugar and season with salt and pepper. Stir together and add enough water to make a thick but pourable dressing. TIP If it starts to look grainy just keep stirring until it becomes smooth. Set aside.

Once the bulgur wheat is cooked, stir through the zhoug paste, lemon zest and half the dill. Taste and season with salt and pepper. Add a squeeze of lemon juice if you like.