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Glazed Halloumi and Veg Loaded Harissa Bulgur Bowl
Glazed Halloumi and Veg Loaded Harissa Bulgur Bowl

Glazed Halloumi and Veg Loaded Harissa Bulgur Bowl

with Caramelised Peppers, Soured Cream and Rocket

With warming spices and salty-sweet glazed halloumi, our Glazed Halloumi and Veg Loaded Harissa Bulgur Bowl heroes the versatility of bulgur wheat using spicy harissa to flavour it, then topping it with halloumi, a vegetarian favourite!

Tags:
Veggie
Spicy
Climate Conscious
Allergens:
Milk
Cereals containing gluten
Wheat

The quantities provided above are averages only.

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.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

225 grams

Halloumi

(Contains: Milk)

1 unit(s)

Onion

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 sachet(s)

Chermoula Spice Mix

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

10 grams

Vegetable Stock Paste

25 grams

Red Pepper Chilli Jelly

50 grams

Harissa Paste

20 grams

Wild Rocket

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

Not included in your delivery

1 tsp

Sugar

220 milliliter(s)

Water for the Bulgur

20 grams

Butter

Nutritional information

Energy (kJ)3753 kJ
Energy (kcal)897 kcal
Fat51.8 g
of which saturates26.7 g
Carbohydrate75.6 g
of which sugars23.9 g
Dietary Fibre9 g
Protein35.7 g
Salt4.4 g
Potassium124.1 mg
Calcium27.8 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Small Bowl
Large Frying Pan
Large Saucepan
Bowl
Lid

Instructions

Get Prepped
1

a) Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.

b) Halve, peel and thinly slice the onion.

c) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Caramelise the Veg
2

a) Heat a drizzle of oil in a large frying pan on medium heat.

b) Once hot, add the onion and sliced pepper, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

c) Add the chermoula spice mix (add less if you'd prefer things milder) and sugar (see pantry for amount). Cook until caramelised, 1-2 mins more.

Cook the Bulgur
3

a) Meanwhile, pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in the veg stock paste and bring to the boil.

b) Stir in the bulgur, bring back up to the boil and simmer for 1 min.

c) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Time to Fry
4

a) When the veg is caramelised, transfer to a bowl and cover with a lid or foil to keep warm.

b) Give the frying pan a quick wipe clean.

c) Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

d) Return the frying pan to a medium-high heat with drizzle of oil. Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.

Amazing Glaze
5

a) When the halloumi is cooked, add the red pepper chilli jelly and stir to glaze the halloumi.

b) Add the caramelised pepper and onions, harissa paste and butter (see pantry for amount) to the bulgur and toss together.

c) Season with salt and pepper.

Serve Up
6

a) Share the bulgur and veg between your serving bowls.

b) Top with the rocket on one side and the glazed halloumi on the other. Spoon over any remaining glaze from the pan.

c) Finish by drizzling over the soured cream.

 

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