Loaded Chermoula Spiced Whole Roasted Cauliflower

Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.

Once cooked, transfer the onion to a small bowl. Keep the pan - you'll use it later for the halloumi.

While the onion cooks, put a medium saucepan (with a tight-fitting lid) on medium heat with a drizzle of oil.

Once hot, add the garlic and fry for 30 secs. Stir in the bulgur until coated, 30 secs.

Stir in the veg stock paste and water for the bulgur (see pantry for amount). Bring to the boil and simmer for 1 min.

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

Meanwhile, trim the cucumber, then cut into small 1cm pieces. Quarter the baby plum tomatoes.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Put the tomatoes in a medium bowl and add the sugar and olive oil for the dressing (see pantry for both amounts) along with a good pinch of salt and pepper. Add half the mint, mix together and set aside.

Drain the halloumi, then cut it into 3 slices per person. 

In a small bowl, combine half the harissa with half the honey. Set aside. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

When everything's nearly cooked, heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

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

Once cooked, remove the pan from the heat and drizzle in the remaining honey. Turn the halloumi to coat, then transfer to a small serving plate.

Add the cucumber, cooked bulgur and remaining harissa to the bowl of tomato and mint. Stir together - tabbouleh done!