Roast sliced @fennel{2%large} with @olive oil{1%tbsp} and @salt{1%tsp} and @pepper{1%tsp}. in over 180c for ~{25%mintues}
Add hot @water{1.5%cups} to @bulgur{1%cup} and @salt{1%tsp} and let sit for ~{20%minutes}
Add @yogurt{1%cup} with @olive oil{1%tbsp} and @tahini{2%tbsp} and zest and juice of @lemon{1} and mix
Add @flat leaf parsely{1/4%cup} and @mint{1/4%ccup} and @vinegar{1%tsp} to bulgur, touch of @hot pepper flakes{1%tsp}, @olive oil{1%tbsp}
Plate with yogurt, bulgur, roasted fennel, roasted @pistachios{2%tbsp} and olive oil