Express cumin carrot bulgur with golden halloumi, spinach and lemon

Instructions

1. 1

   1. Heat a wide skillet or shallow pot over medium heat. Add 1 tablespoon olive oil. Add the red onion and cook for 2 minutes until it starts to soften.

2. 2

   2. Add the garlic, grated carrot, ground cumin, and sweet paprika. Cook for 2 minutes, stirring, until the carrot softens slightly and the spices become fragrant.

3. 3

   3. Add the bulgur and stir for 30 seconds to coat it well with the aromatic base. Pour in the water and the vegetable bouillon powder or concentrate. Bring to a boil, reduce to low, cover, and cook for 10 minutes, or until the liquid is absorbed.

4. 4

   4. Meanwhile, pat the halloumi dry with paper towels. Heat another nonstick skillet over medium-high heat and add the remaining tablespoon of olive oil. Sear the halloumi for 2 to 3 minutes per side until deeply golden. If you prefer to use an oven or air fryer, cook it at 400°F (200°C) for 8 to 10 minutes, turning halfway through.

5. 5

   5. Uncover the bulgur and add the fresh spinach, lemon zest, 2 tablespoons lemon juice, and black pepper. Stir for 1 minute until the spinach wilts. Taste and adjust with more pepper if desired.

6. 6

   6. Divide the carrot bulgur among plates, top with the golden halloumi, and finish with the chopped fresh parsley. Serve immediately.

7. 7

   7. If you want a fluffier texture, let the bulgur rest covered for 2 minutes before fluffing with a fork and serving with the halloumi and parsley.