HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChilli Jam Glazed Halloumi And Parsley Bulgur
Chilli Jam Glazed Halloumi and Parsley Bulgur

Chilli Jam Glazed Halloumi and Parsley Bulgur

with Green Peppers and Tomatoes

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This HelloFresh recipe of Chilli Jam Glazed Halloumi and Parsley Bulgur is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day

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

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)3011 kJ
Energy (kcal)720 kcal
Fat34.0 g
of which saturates19.0 g
Carbohydrate63 g
of which sugars16.0 g
Protein38 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Small Bowl
Kitchen Paper
Instructionsarrow up iconarrow up icon
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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 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.


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!