Bulgur and Halloumi Breakfast Pilaf with Serrano and Roasted Carrots

Preheat oven to 400°F (200°C). Toss diced carrots with a pinch of salt and roast for 20 minutes until tender and caramelized.

In a small saucepan, bring 180ml of water to a boil. Add bulgur, reduce heat to low, cover, and simmer for 12-15 minutes until liquid is absorbed and grains are fluffy. Let rest off heat for 5 minutes.

While the bulgur rests, heat a non-stick pan over medium heat. Add the halloumi slices and cook for 2-3 minutes per side until deeply golden brown and crisp on the edges.

In the same pan, briefly toss the red onions, serrano chiles, and chopped rosemary until fragrant, about 1 minute.

Fold the roasted carrots, onion-serrano mixture, and rosemary into the cooked bulgur.

Plate the pilaf and top with the warm, crispy halloumi slices. Serve immediately while the cheese is still warm and squeaky.