Cumin-Roasted Carrots and Bulgur Salad | olivemagazine

A large platter dish with a carrot and walnut salad on top

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

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.

Helena Busiakiewicz