Halloumi and Roasted Carrots Salad with Bulgur
Introduction
If you’re looking for a delicious and healthy salad, look no further than Halloumi and Roasted Carrots Salad with Bulgur. This dish is a perfect mix of flavors and textures, combining the creamy saltiness of halloumi cheese, the sweetness of roasted carrots, and the nutty taste of bulgur wheat. It’s a great choice for lunch, dinner, or as a side dish for any occasion.
Why Make This Recipe
There are many reasons to make this salad. First, it’s easy to prepare, taking only about 30 minutes from start to finish. Second, it’s packed with nutrients. The carrots are full of vitamins, while bulgur wheat adds fiber to your diet. Plus, the halloumi brings a satisfying protein punch. Lastly, this dish is versatile. You can serve it warm or cold, making it perfect for any season!
How to Make Halloumi and Roasted Carrots Salad with Bulgur
Ingredients:
- 150g bulgur wheat
- 3–4 medium carrots, peeled and cut into batons or wedges
- 1 block (about 200g) halloumi, sliced
Directions:
- Preheat the oven to 200°C (400°F).
- Toss the carrot batons or wedges with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 20–25 minutes until tender and slightly caramelized.
- Meanwhile, cook the bulgur wheat according to package instructions.
- In a frying pan, grill the sliced halloumi until golden brown on both sides.
- In a large bowl, combine the cooked bulgur, roasted carrots, and halloumi.
- Serve warm or cold, optionally drizzled with a dressing of your choice.
How to Serve Halloumi and Roasted Carrots Salad with Bulgur
This salad can be served as a main dish or a side. It tastes great on its own, but you can also pair it with a light dressing like lemon juice, olive oil, or your favorite vinaigrette. Garnish with fresh herbs like parsley or mint for an extra flavor boost.
How to Store Halloumi and Roasted Carrots Salad with Bulgur
If you have leftovers, store them in an airtight container in the refrigerator. This salad can last for 2-3 days. To enjoy it again, you may want to reheat the halloumi slightly in a pan to get it warm and crispy again.
Tips to Make Halloumi and Roasted Carrots Salad with Bulgur
- Be sure to cut the carrots evenly for even roasting.
- Don’t skip on the seasoning! Salt and pepper will enhance the flavors of the salad.
- If you like spices, add some cumin or paprika to the carrots before roasting for extra flavor.
Variation
You can customize this salad by adding other vegetables like zucchini or bell peppers. Additionally, if you want a different protein, try grilled chicken or chickpeas instead of halloumi.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the roasted carrots and cook the bulgur wheat ahead of time. Just combine everything just before serving for the best taste.
2. Is halloumi suitable for vegetarians?
Yes, halloumi is a cheese made from sheep’s and goat’s milk, making it a great option for vegetarians.
3. Can I use another type of cheese instead of halloumi?
Yes, if you can’t find halloumi, try using feta cheese or grilled goat cheese for a different flavor profile.
Halloumi and Roasted Carrots Salad with Bulgur
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and healthy salad featuring creamy halloumi, sweet roasted carrots, and nutty bulgur wheat, perfect for any meal.
Ingredients
- 150g bulgur wheat
- 3–4 medium carrots, peeled and cut into batons or wedges
- 1 block (about 200g) halloumi, sliced
Instructions
- Preheat the oven to 200°C (400°F).
- Toss the carrot batons or wedges with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 20–25 minutes until tender and slightly caramelized.
- Meanwhile, cook the bulgur wheat according to package instructions.
- In a frying pan, grill the sliced halloumi until golden brown on both sides.
- In a large bowl, combine the cooked bulgur, roasted carrots, and halloumi.
- Serve warm or cold, optionally drizzled with a dressing of your choice.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat halloumi for the best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 30mg
Keywords: salad, halloumi, roasted carrots, bulgur, vegetarian, healthy