Makes 4 servings 


For the roasted tomatoes 

  • 4 Roma tomatoes, halved 
  • 2 tablespoons olive oil 
  • 1 teaspoon fresh garlic, chopped 


For the vinaigrette 

  • 1 lemon 
  • 1 can anchovies, drained and finely chopped 
  • 1-1/4 tablespoons harissa paste 
  • 2-1/2 teaspoons vinegar red wine 
  • 1/2 cup fresh mint, chopped 
  • 1 teaspoon fresh garlic, chopped 
  • 1/4 teaspoon salt 
  • 2 tablespoons olive oil 


For the tabbouleh 

  • 1 cup flat-leaf parsley, chopped 
  • 3 radishes, sliced 
  • 1-1/2 cups cooked wheat berries 
  • Reserved lemon zest and juice  
  • 1/4 teaspoon salt 
  • 1-1/4 teaspoons pepper 


For assembly 

  • 4 pieces of naan bread 
  • 3/4 teaspoons ground sumac 
  • 4 tablespoons pomegranate seeds 


Roasted Tomatoes 

Preheat oven to 300 degrees F. Arrange the tomatoes in a single layer on a sheet pan. Add the olive oil and garlic. Roast 15-20 minutes until tomatoes are slightly shriveled. Remove from the oven. Drain off, reserve the excess tomato liquid, and allow to cool. 



Zest the lemon and set aside. Cut the lemon in half and place cut side down on hot oven or grill grates and cook until the flesh on the bottom is charred. Remove it from the grill and allow to cool, then squeeze, and reserve the lemon juice.  

Drain and finely chop the anchovy filets. Combine them with half the lemon zest and juice, harissa paste, red wine vinegar, chopped mint, chopped garlic, salt, and olive oil. Whisk to combine.  



Toss the parsley and radishes with the wheat berries. Add the remining lemon zest and juice, reserved tomato juice, salt, and pepper. Mix well and chill. 



Grill the naan by placing on the grill for 1 minute on each side, then cut into triangles just before serving. Plate the tabbouleh and the roasted tomatoes. Add the grilled naan and spoon over the lemon-anchovy vinaigrette. Garnish with sumac and pomegranate seeds.