HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChilli Jam Glazed Halloumi
Chilli Jam Glazed Halloumi

Chilli Jam Glazed Halloumi

with Parsley Bulgur, Green Peppers and Tomatoes

Read more

Our Chilli Jam Glazed Halloumi is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Allergens:MilkCereals containing glutenCelery

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Garlic Clove

1 unit(s)

Echalion Shallot

1 unit(s)

Green Pepper

125 grams

Baby Plum Tomatoes

250 grams



1 sachet(s)

Sun-Dried Tomato Paste

120 grams

Bulgur Wheat

(ContainsCereals containing gluten)

10 grams

Vegetable Stock Paste


25 grams

Fresh Chilli Jam

Not included in your delivery

240 milliliter(s)

Water for the Bulgur

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2983 kJ
Energy (kcal)713 kcal
Fat34.2 g
of which saturates18.9 g
Carbohydrate65.4 g
of which sugars16.3 g
Protein37.2 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Kitchen Paper
Instructionsarrow up iconarrow up icon
download icondownload icon

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 finely slice the shallot.
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 shallot 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 pan. 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 pepper. 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 veg to the pan for the final min to reheat.


Remove the pan from the heat and let it cool slightly. Spoon the chilli jam 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 veg and halloumi slices, drizzling over any chilli jam left in the pan. Enjoy!