Chilli Jam Glazed Halloumi
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Chilli Jam Glazed Halloumi

Chilli Jam Glazed Halloumi

with Parsley Bulgur, Green Peppers and Tomatoes

.

Tags:
Veggie
Allergens:
Milk
Cereals containing gluten
Celery

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.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Flat Leaf Parsley

1

Garlic Clove

1

Echalion Shallot

1

Green Pepper

(May contain Celery)

125

Baby Plum Tomatoes

250

Halloumi

(Contains Milk)

30

Tomato Puree

120

Bulgur Wheat

(Contains Cereals containing gluten)

10

Vegetable Stock Paste

(Contains Celery)

25

Fresh Chilli Jam

Not included in your delivery

240

Water for the Bulgur

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Nutritional information

Energy (kcal)712 kcal
Energy (kJ)2980 kJ
Fat33 g
of which saturates18.8 g
Carbohydrate69 g
of which sugars20.3 g
Protein37.8 g
Salt3.99 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Small Bowl
Knife
Medium Saucepan
Grill Pan
Plate

Instructions

Prep
1

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.

Start the Bulgur
2

Heat a drizzle of oil in a medium saucepan over medium heat. When hot, add the shallot and cook, stirring occasionally, until soft, 3-4 mins. Stir in the tomato puree, garlic and bulgur wheat, cook for 1 min.

Cook the Bulgur
3

Stir the vegetable stock paste and the water for the bulgur wheat (see ingredients for amount) into the saucepan, bring to the boil. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Cook the Veggies
4

Meanwhile, put a large frying pan on medium-high heat with a drizzle of oil. When hot, add the peppers and cook, stirring occasionally, until softened, 5-6 mins. Stir in the tomatoes and cook until slightly softened, 2-3 mins

Fry the Halloumi
5

Transfer the softened peppers and tomatoes to a small bowl and wipe out the pan. When ready to cook, 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. Lay the halloumi slices in the pan and fry until golden, 2-3 mins each side. Return the veggies to the pan for the final minute to reheat.

Serve
6

Remove the pan from the heat, let it cool slightly. Spoon the chilli jam onto the halloumi while still in the pan. The jam will melt and glaze the halloumi. 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 chilli jam left in the pan. Enjoy!