Preheat the oven to 425 degrees F.
Boil 1 1/2 cups water and pour over the bulgur in a mixing bowl. Cover and let stand to cool to room temp, 30 minutes.
Meanwhile, arrange the fennel
, red bell pepper, chile pepper
and zuchhini on a baking sheet and dress with EVOO and salt and pepper. Arrange the butternut squash
on a larger baking sheet, dress with EVOO and season with salt and pepper and a little freshly grated nutmeg
until the vegetables and squash are tender and brown at the edges, 17 to 20 minutes.
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. Working in a large bowl of water, separate the pomegranate
seeds and add to the mixing bowl, along with the parsley, mint
and bulgur; toss to combine.
In a small bowl, whisk up the yogurt
, 1/4 cup water, tahini
, the remaining lemon juice
, the remaining clove garlic
and some salt and pepper. Pour into a container and refrigerate.
Cool the roasted vegetables and combine with the tabbouleh. Store, covered, in the fridge for a make-ahead salad supper.
To serve, heat a griddle
pan and douse with a splash of water. Add the naan
and blister 30 seconds on each side. Fill each naan with shredded lettuce
salad and top with the dressing
, nuts and optional chopped hot pickled vegetables.