Hot Honey Halloumi Bulgur Salad

Meanwhile, halve any thick broccoli stems lengthways. Cut the tomatoes into 1cm pieces. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest the whole lime, then juice one half and cut the other half into wedges.

Drain the halloumi and pat dry with kitchen paper. Cut it into 3-4 slices per person.

In a medium bowl, stir together the yoghurt, lime zest and half the mint. Season with salt and pepper.

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

Once hot, add the Tenderstem® and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.

Set aside in a bowl, covered to keep warm. Keep the frying pan for the next step - no need to clean. 

Return the pan to medium-high heat with a drizzle of oil.

Once hot, fry the halloumi until golden, turning frequently, 4-5 mins.

Remove from the heat, then add the honey, lime juice and chilli flakes and stir to coat.

Meanwhile, return the bulgur to the pan, and season with salt and pepper.

To make your grain salad, stir the tomatoes, rocket, remaining mint and olive oil (see pantry) into the bulgur.