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Preheat your oven to 200°C (400°F).
Chop the courgette and red pepper into bite-sized pieces and place them on a baking tray.
Drizzle with olive oil, season with salt, black pepper, and thyme, then toss to coat.
Roast the vegetables in the oven for about 20-25 minutes, or until they are tender and slightly caramelized.
Meanwhile, cook the bulgur according to the package instructions, then fluff it with a fork and set aside.
In a pan, heat a little olive oil over medium heat and add the brunoised red onion. Sauté until softened.
Slice the halloumi and add it to the pan, cooking until golden brown on both sides.
In a small bowl, mix the honey, cider vinegar, and lemon juice to create a dressing.
Once the vegetables are done roasting, combine them with the bulgur, sautéed onion, and halloumi in a large bowl.
Add the dressing, fresh herbs, and red chilli, then toss everything together gently.
Serve the salad topped with toasted almonds for added crunch.