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Glazed Halloumi Harissa Bulgur Bowl

with caramelised peppers
0.0(0)
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Calories
: 
805 kcal
Protein
: 
35.4g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Wheat
  • Sesame
  • Mustard
  • Kamut (wheat)
  • Khorasan (wheat)
  • Oats
  • Rye
  • Barley
  • Cereals containing gluten
  • May contain traces of allergens
Serving amount

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

Energy (kJ)3367 kJ
Energy (kcal)805 kcal
Fat35.8 g
of which saturates19.3 g
Carbohydrate82.2 g
of which sugars25 g
Dietary Fiber14.9 g
Protein35.4 g
Salt6 g
Potassium404.4 mg
Calcium29.6 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Pot with Lid

Cooking steps

1
  • Drain the halloumi, then cut it into 2cm chunks. Place 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.
2
  • Place a pan (preferably non-stick) over medium heat with a drizzle of oil.
  • Once hot, add the onion and bell 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.
3
  • While the onion and pepper are cooking, pour 300ml water (per 2P) 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.

4
  • When the veg is caramelised, transfer to a bowl and cover to keep warm. 
  • Give the pan a quick wipe.
  • Remove the halloumi from the cold water and pat dry with kitchen paper.
  • Return the pan to a medium-high heat with drizzle of oil.
  • Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.
5
  • 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.
6
  • Share the bulgur and veg between bowls. 
  • Top with the salad leaves 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.
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