Sweet Chilli Glazed Halloumi
with Parsley Bulgur, Peppers and Tomatoes
Our Sweet Chilli Glazed Halloumi is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
1
Flat Leaf Parsley
1
Garlic Clove
1
Red Onion
1
Bell Pepper
(May contain Celery)
125
Baby Plum Tomatoes
250
Halloumi
(Contains Milk)
1
Sun-Dried Tomato Paste
120
Bulgur Wheat
(Contains Cereals containing gluten)
10
Vegetable Stock Paste
(Contains Celery)
32
Sweet Chilli Sauce
Not included in your delivery
240
Water for the Bulgur
Nutritional information
Utensils
Instructions
Fill and boil your kettle. Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). Halve, peel and chop the red onion into small pieces. Halve the pepper and discard the core and seeds. Slice into thin strips. Chop the baby plum tomatoes in half. Slice the halloumi widthways into 1cm thick slices. Place the halloumi into a small bowl of cold water and leave to soak.
Heat a drizzle of oil in a medium saucepan on medium heat. When hot, add the onion and cook, stirring occasionally, until soft, 3-4 mins. Stir in the sun-dried tomato paste, garlic and bulgur wheat. Cook for 1 min.
Stir the vegetable stock paste and boiling water for the bulgur wheat (see ingredients for amount) into the same saucepan. 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 a drizzle of oil. When hot, add the peppers. Cook, stirring occasionally, until softened, 5-6 mins. Stir in the tomatoes and cook until slightly softened, 2-3 mins.
Transfer the softened 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. Pop the pan back on medium-high heat with a drizzle of oil. When hot, lay the halloumi slices into the pan and fry until golden, 2-3 mins each side. Return the veggies to the pan for the final min to reheat.
Remove the pan from the heat, let it cool slightly. Spoon the sweet chilli sauce 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, mix in the parsley and divide between your plates. Top with the veggies and halloumi slices, drizzling over any sweet chilli sauce left in the pan.
