Cumin-Roasted Carrots and Bulgur Salad | olivemagazine

Ingredients

• 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
• 100g walnuts
• 2 tbsp maple syrup
• 2 tsp sumac
• 1 tsp aleppo pepper
• 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