Roasted balsamic tomato and bulgar wheat salad

1. Preheat oven to 200 degrees. In a small bowl mix the balsamic vinegar and honey until combined.
2. In a roasting pan add in your tomatoes and pour over the balsamic mixture.
3. On a separate oven tray add the eggplant and zucchini and toss in olive oil with salt and pepper to taste.
4. Roast the tomatoes, eggplant and zucchini in the oven for 30mins then remove from oven and leave to cool reserving the juice from the tomato tray for later.
5. Heat a pan on medium with roughly a tablespoon of olive oil. Add in your red onion and herbs. Pan fry until fragrant.
6. Take off the heat and add in your cooked bulgur wheat and mix until all ingredients are evenly mixed in.
7. Assemble bulgar wheat, roasted tomatoes, eggplant and zucchini in a dish. Pour over the juice saved from the tomato tray.
8. Top with a big spoonful of hummus, your choice of protein and freshly chopped basil. Tastes great warm or cold the next day for lunch.

Recipe by Sarah Henderson