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Cumin-roasted carrots and bulgur salad with sticky spiced walnuts and feta
- Helena Busiakiewicz
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Serves 4
Easy
Prep: 20 mins
Cook: 40 mins
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This is a lovely salad to serve alongside some grilled lamb or fish but is also excellent for meal prep if you want to get ahead
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Try our cumin-roasted carrots and bulgur salad with sticky spiced walnuts and feta, then discover our best quinoa recipes, couscous recipes, recipes with semolina, fried rice recipes and easy lentil recipes for more inspiration.
Cook’s tip: Boost your plant points
"Use a mixture of grains to increase the plant points of this dish. For a fully plant-based version, I used vegan feta - but you could equally use marinated tofu for an additional plant point."
Note these changes to the recipe will alter the nutritional information displayed.
Here are more ways to boost your plant points and plant-packed recipes.
Cumin-roasted carrots and bulgur salad with sticky spiced walnuts and feta recipe
Ingredients
Nutrition
-
450g carrots
cut into chunky slices on the diagonal
-
2 shallots
peeled and sliced into thick half-moons
-
2 garlic cloves
unpeeled, bashed but left whole
-
2 tsp cumin seeds
-
1 tsp ground turmeric
-
2½ tbsp olive oil
-
150g bulgur wheat
STICKY WALNUTS
- 100g walnuts
- 2 tbsp maple syrup
- 2 tsp sumac
- 1 tsp aleppo pepper
DRESSING
-
3 tbsp olive oil
-
2 tbsp red wine vinegar
-
1 orange
zested and juiced
-
½ tbsp maple syrup
-
20g mint
leaves picked
-
10g dill
roughly chopped
-
10g parsley
roughly chopped
-
50g feta
crumbled
Nutrition: per serving
- kcal545
- fat37g
- saturates6g
- carbs38g
- sugars18g
- fibre9g
- protein11g
- salt0.6g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Scatter the carrots, shallots and garlic over a large baking tray lined with baking thick half-moons paper. Toss with the cumin seeds, turmeric and oil, and season well. Roast for 30 mins until the veg is softened, caramelised but left whole and a little charred at the edges.
-
step 2
Meanwhile, cook the bulgur in a pan of boiling salted water following pack instructions. Leave to cool slightly.
-
step 3
For the sticky walnuts, put the nuts in a small roasting tin lined with baking paper. Drizzle over the maple syrup, sumac, aleppo pepper and a pinch each of salt and pepper. Bake for 6-7 mins until sticky and golden. Cool slightly before roughly chopping.
-
step 4
For the dressing, remove the garlic cloves from their skins and break them down to a paste using a fork. Combine the garlic, oil, vinegar, orange zest and juice, and the maple syrup in a large bowl. Season with salt and pepper. Stir through the cooled bulgur, then most of the roasted carrots and shallots, then toss through the herbs. Spoon onto a large platter or divide between four bowls. Top with the remaining carrots, the sticky walnuts and feta.
More easy bulgur wheat recipes
Authors
Helena Busiakiewicz
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