Chilli Jam Glazed Halloumi and Parsley Bulgur

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 sundried tomato paste, garlic and bulgur wheat, cook for 1 min.

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.

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

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.