Chilli Glazed Halloumi

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 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 herb and spice 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.