Bulgur salad with crispy halloumi, roasted carrots and hot honey
Recipe for crispy halloumi salad with roasted carrots and bulgur - topped with hot honey.
Servings 4 people
Calories 634kcal
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
Instructions
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
Calories: 634kcal | Carbohydrates: 131g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 403mg | Potassium: 1027mg | Fiber: 17g | Sugar: 51g | Vitamin A: 18797IU | Vitamin C: 13mg | Calcium: 142mg | Iron: 14mg