Glazed Halloumi and Veg Loaded Harissa Bulgur Bowl
with caramelised peppers
The quantities provided above are averages only.
Ingredients
200 grams
Halloumi
(Contains: Milk)
150 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat May be present: Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten)
1 unit(s)
Bell Pepper
1 unit(s)
Onion
80 grams
Salad Leaves
1 sachet(s)
Vegetable Stock
1 sachet(s)
Harissa Paste
1 sachet(s)
Sweet Chilli Sauce
75 grams
Yoghurt
(Contains: Milk)
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
2 unit(s)
Scallion
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Utensils
Cooking steps
Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak. Halve, peel and thinly slice the onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim and thinly slice the scallions.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion and sliced pepper, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the Middle Eastern spice mix and a pinch of sugar. Cook until caramelised, 1-2 mins more.
While the onions and pepper are cooking, pour 300ml water (per 2P) for the bulgur wheat into a large pot, stir in the stock and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pot and remove from the heat. Leave aside for 12-15 mins or until ready to serve. TIP: If you’re in a hurry you can boil the water in your kettle.
When the veg is caramelised, transfer to a bowl and cover with a lid or foil to keep warm. Give the frying pan a quick wipe clean. Remove the halloumi from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Return the frying pan to a medium-high heat with drizzle of oil. Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.
When the halloumi is cooked, add the sweet chilli and stir to glaze the halloumi.
Add the caramelised peppers and onions, harissa paste, and a knob of butter to the bulgur and toss together. Season with salt and pepper.
Share the bulgur and veg between your serving bowls. Top with the rocket on one side and the glazed halloumi on the other. Spoon over any remaining glaze from the pan. Finish by drizzling over the scallions and yoghurt.
