Chilli Glazed Halloumi
with Bulgur, Green Pepper and Tomatoes
Spicy and vibrant, harissa is widely used in North African and Middle Eastern cuisine. This fragrant paste contains herbs and spices such as dried chillies, star anise, cumin and coriander, making it the perfect match for pilafs, stews and pasta.
Versatile and aromatic, this roasted spice & herb blend gives any dish a tasty boost. Made with many fragrant herbs and spices, this spice blend contains ingredients such as paprika, chipotle chilli, ground coriander and thyme, making it perfect for flavouring chicken and meat koftas, as well as a flavour driver in veggie traybakes and stews.
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)
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
10 grams
Vegetable Stock Paste
(Contains Celery)
1 sachet(s)
Roasted Spice and Herb Blend
25 grams
Red Pepper Chilli Jelly
50 grams
Harissa Paste
(Contains Sulphites)
Not included in your delivery
220 milliliter(s)
Boiled Water for the Bulgur
10 grams
Butter
Nutritional information
Instructions
Fill and boil your kettle.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve the green 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, add half the garlic and cook until fragrant, 1 min.
Stir in the bulgur wheat, veg stock paste and boiled water for the bulgur (see pantry for amount) from your kettle. 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 with the butter (see pantry for amount) and allow it to melt.
Once the butter has melted, add the remaining garlic and fry for 30 secs, then add the sliced 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 spice and herb blend over both sides.
Put the (now empty) frying 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 (add less if you'd prefer things milder). Taste and season with salt and pepper if needed.
Share the harissa bulgur between your plates and top with the veg and glazed halloumi, drizzling over any glaze left in the pan.
Enjoy!
