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.
Vegetable Stock Powder(ContainsCelery)
Bulgur Wheat(ContainsCereals containing gluten)
Baby Plum Tomatoes
Flat Leaf Parsley
Olive Oil for Tabbouleh
Water for the Bulgur
Preheat your oven to 200°C. Heat a medium saucepan over medium-high heat (no oil). Once hot, add the sesame seeds and cook, stirring, until golden brown, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Pop the toasted sesame seeds into a small bowl and set aside. Don't wash the pan up! Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Return the saucepan to medium high heat with a drizzle of oil. Once hot, add the onion and cook, stirring frequently, until soft, 4-5 mins. Add the garlic and cook, stirring, for 1 minute more. Pour the water for the bulgur wheat (see ingredients for amount) into the saucepan along with the veg stock powder and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 minute. 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, halve the halloumi lengthways so you have 2 'steaks' from each block. Cut each of these steaks in half so you have 2 triangles per person. Line a baking tray with baking paper and drizzle with oil. Arrange the halloumi triangles on the baking tray. Drizzle the honey over the triangles, spreading it with the back of a spoon so the tops are evenly coated. Sprinkle over the toasted sesame seeds, lightly pressing them so that they stick to the halloumi. Pop into the oven until the halloumi is golden brown, 12-15 mins.
Zest and halve the lemon. Quarter the tomatoes. Trim the spring onions then slice thinly. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Roughly chop the parsley (stalks and all).
Once the bulgur wheat is cooked, fluff it up with a fork, add the lemon zest, juice and olive oil (see ingredients for amounts) and fold it through. Add the tomatoes, spring onion, mint and parsley and stir this through. Taste and season with salt and pepper.
Divide the tabbouleh between plates and top with the sesame-crusted halloumi. Enjoy!