Chilli Glazed Halloumi
with Bulgur, Green Pepper and Tomatoes
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3 unit(s)
Garlic Clove
1 unit(s)
Green Pepper
(May contain Celery)
125 grams
Baby Plum Tomatoes
225 grams
Halloumi
(Contains Milk)
50 grams
Harissa Paste
(Contains Sulphites)
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
10 grams
Vegetable Stock Paste
1 sachet(s)
Roasted Spice and Herb Blend
25 grams
Red Pepper Chilli Jelly
Not included in your delivery
240 milliliter(s)
Boiled Water for the Bulgur
Nutritional information
Instructions
Fill and boil your kettle.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Slice into thin strips. Halve the baby plum tomatoes.
Cut the halloumi into 1cm thick slices, then place into a small bowl of cold water and leave to soak.
Heat a drizzle of oil in a medium saucepan on medium heat.
Once hot, stir in half the garlic and cook until fragrant, 1 min.
Stir the bulgur wheat, veg stock paste and boiled water from the kettle for the bulgur (see pantry for amount) into the pan. Bring back up to the boil and simmer for 1 min.
Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, put a large frying pan on medium-high heat. Add the butter (see pantry for amount) and allow it to melt.
Once the butter has melted, add the remaining garlic and stir-fry for 30 secs. Then add the pepper and stir-fry until softened, 5-6 mins.
Stir in the tomatoes and cook until slightly softened, 2-3 mins more. Season with salt and pepper.
Once softened, transfer the peppers and tomatoes to a small bowl and wipe out the pan.
Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Sprinkle the roasted herb and spice blend over both sides.
Put the now empty pan back on medium-high heat with a drizzle of oil.
Once hot, lay the halloumi slices into the pan and fry until golden, 2-3 mins each side. Return the veg to the pan for the final min to reheat (including any juices from the bowl), then remove the pan from the heat.
Pour the red pepper chilli jelly onto the halloumi while still in the pan and allow to melt. Turn the halloumi a few times to glaze it.
Fluff up the bulgur wheat with a fork and stir through the harissa paste. Taste and season with salt and pepper if needed. Share it out between your plates.
Top with the veg and glazed halloumi, drizzling over any chilli jam left in the pan.
Enjoy!
