This bulgur salad is a lovely combination of fresh, filling and crisp – perfect as a meal-sized salad for weeknights and guests alike.
The salad is built on a base of cooked bulgur and fresh salad leaves, tossed with a little olive oil, lemon, salt and pepper for a light, tangy foundation.
On top go sweet roasted carrots, green edamame beans and crunchy halloumi bites, coated in seasoned cornflakes and cooked in the oven or air fryer. They give the salad both substance and texture – and make a great alternative to meat.
It is all finished with a drizzle of hot honey, which adds a sweet, gently spicy contrast to the salty cheese and roasted vegetables. A complete meal salad with plenty of flavour, colour and balance.
Bulgur salad with crispy halloumi, roasted carrots and hot honey
Recipe for crispy halloumi salad with roasted carrots and bulgur – topped with hot honey.
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Ingredients
Roasted carrots
- 400 g carrots, cut into smaller pieces
- Oil
- Dried thyme
- Salt and freshly ground pepper
Hot honey
- 200 g runny honey
- 2 tbsp chilli flakes
- 1 tbsp apple cider or white wine vinegar
Crispy halloumi
- 120 g cornflakes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 2 blocks halloumi or grilling cheese, 200-250 g each
- 2 eggs, beaten
- 4 tbsp plain flour
- Salt and freshly ground pepper
- Cooking spray or oil
For the salad
- 200 ml coarse bulgur
- 250 g edamame beans shelled
- 4 handfuls salad leaves
- Olive oil
- Lemon
- Salt and freshly ground pepper
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Method
Preparation
- Cook the bulgur according to the packet instructions, then rinse it in cold water. Leave it to drain in a sieve.
- Boil the shelled edamame beans for 3-4 minutes, drain and rinse them in cold water so they cool quickly.
Hot honey
- Pour the honey into a small saucepan with the chilli flakes and warm it gently over a low heat. It should only just be warmed through, so the honey takes on the flavour of the chilli more readily.
- Remove from the heat and stir in the vinegar.
Roasted carrots and crispy halloumi
- Toss the carrots with a little oil, thyme, salt and freshly ground pepper and spread them over one half of a baking tray.
- Roast them in a preheated fan oven at 190°C for about 30 minutes – depending on their size.Meanwhile, prepare the halloumi, which goes into the oven after about 15 minutes.
- Crush the cornflakes finely in a bag. Tip them into a bowl with the onion powder, garlic powder and paprika. Season with salt and freshly ground pepper and mix well.
- Pat the halloumi dry with kitchen paper and cut it into bite-sized pieces.
- Turn the pieces in the flour, then in the beaten egg and finally in the crushed cornflakes.Once the pieces are coated in flour, I take a thin skewer and carefully push it into the cheese cubes, one at a time, then dip each one thoroughly in the egg mixture and then in the cornflakes. That way my fingers don’t end up caked in egg and cornflakes – and the coating stays on the cheese better.
- Arrange the pieces on the baking tray alongside the carrots, spray with a little cooking spray or drizzle over a little oil and turn them gently.
- Bake them with the carrots for 8-10 minutes. Turn them if needed and give them a further 3-4 minutes.
- Toss the bulgur and salad leaves with a little olive oil, freshly squeezed lemon juice, salt and freshly ground pepper.
- Divide the salad between 4 shallow bowls and top with the edamame beans, roasted carrots and crispy halloumi.
- Drizzle with hot honey and serve.
Nutrition
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Vil du anbefale noget andet at toppe med end hot honey ?
Hej Thea
Salten vil også være super lækker med min tahindressing – den finder du her https://gourministeriet.dk/tahindressing/ 🙂
Warm wishes, Dianna
Kommer opskriften på denne op? ☺️
Hej Nicoline
Det kan du tro, det var en fejl 🙂 Den ligger der nu <3
Warm wishes, Dianna