Glazed Halloumi on Harissa Tabbouleh

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

b) Stir in the bulgur and chickpeas (see ingredients for amount), 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. 

a) Meanwhile, cut the tomato into 2cm chunks.

b) Zest and cut the lemon into wedges.

c) In a small bowl, combine the yoghurt and lemon zest. Season with salt and pepper and set aside. 

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

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

c) Once hot, add the halloumi and fry until golden, 2-3 mins each side.

a) When the halloumi is cooked, remove the pan from the heat and drizzle over the red pepper chilli jelly. Turn the halloumi so it's nicely glazed.

b) Once the bulgur is cooked, stir in the harissa paste (add less if you'd prefer things milder) and tomato chunks.

c) Season with salt, pepper and a squeeze of lemon juice.