Red Pepper Chilli Jelly Glazed Halloumi
with Bulgur, Green Pepper and Tomatoes
With warming spices and salty-sweet glazed halloumi, our Red Pepper Chilli Jelly Glazed Halloumi heroes the versatility of bulgur wheat using spicy harissa to flavour it, then topping it with halloumi, a vegetarian favourite!
The quantities provided above are averages only.
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
225 grams
Halloumi
(Contains Milk)
1 unit(s)
Green Pepper
(May contain Celery)
125 grams
Baby Plum Tomatoes
3 unit(s)
Garlic Clove
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
50 grams
Harissa Paste
(Contains Sulphites)
Not included in your delivery
220 milliliter(s)
Boiled Water for the Bulgur
10 grams
Butter
Nutritional information
Utensils
Instructions
Boil a full kettle.
Cut the halloumi into 1cm thick slices, then place into a small bowl of cold water and leave to soak.
Halve the green pepper and discard the core and seeds. Slice into thin strips. Halve the baby plum tomatoes.
Meanwhile, peel and grate the garlic (or use a garlic press).
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, heat a large frying pan on medium-high heat. Add the butter (see pantry for amount) and allow 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.
Add the tomatoes and cook until slightly softened, 2-3 mins more. Season with salt and pepper.
When ready, transfer to a bowl and cover to keep warm.
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.
Wipe out the (now empty) frying pan and return to 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 (including any juices from the bowl), drizzle over the red pepper chilly jelly and toss to glaze, 1 min. Remove from the heat.
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 glazed halloumi and veg, drizzling over any glaze left in the pan.
Enjoy!
