Halloumi and Roasted Carrots Salad with Bulgur

Halloumi and Roasted Carrots Salad with Bulgur

Ingredients (serves 2–3):

For the salad:

150g bulgur wheat

3–4 medium carrots, peeled and cut into batons or wedges

1 block (about 200g) halloumi, sliced

2 tbsp olive oil

1 tsp ground cumin or smoked paprika (optional, for roasting carrots)

Salt & pepper, to taste

Handful of fresh parsley or mint, chopped

2 tbsp toasted nuts or seeds (e.g., pistachios, almonds, pumpkin seeds — optional)

For the dressing:

2 tbsp olive oil

Juice of 1 lemon (or 1 tbsp white wine vinegar)

1 tsp honey or maple syrup

1 small garlic clove, finely grated or minced

Salt & pepper, to taste

Instructions:

Cook the bulgur:

Rinse 150g bulgur under cold water.

Place in a pot with 2 parts water to 1 part bulgur (or follow package instructions).

Bring to a boil, then simmer covered for 10–12 minutes until tender.

Fluff with a fork and set aside.

Roast the carrots:

Preheat oven to 200°C (400°F).

Toss carrot wedges with 1 tbsp olive oil, cumin or smoked paprika (if using), salt, and pepper.

Spread on a baking tray and roast for 25–30 minutes, turning halfway, until tender and caramelized.

Fry the halloumi:

While carrots are roasting, heat a non-stick pan over medium heat.

Dry the halloumi slices with paper towels, then pan-fry (no oil needed) for 2–3 minutes per side until golden brown.

Make the dressing:

Whisk together olive oil, lemon juice, honey, garlic, salt, and pepper.

Assemble the salad:

In a large bowl, mix the cooked bulgur, roasted carrots, chopped herbs, and dressing.

Top with fried halloumi slices and scatter with toasted seeds or nuts, if using.

Serving Suggestions:

Serve warm or at room temperature.

Great with a dollop of Greek yogurt or a drizzle of tahini.

Add arugula or baby spinach for extra greens.