Moroccan Spiced Halloumi, Tabbouleh and Mint Raita

In the meantime, you can prepare everything else. First off, the mint raita. Finely chop the mint and combine with the yoghurt, 1/4 tsp of salt and a pinch of black pepper in a small bowl. Pop in your fridge for later.

Now it’s time for the tabbouleh. Chop the tomatoes into roughly ½cm pieces and finely chop the spring onions and parsley, add them to a large bowl. Juice half the lemon and add this too, together with 3 tbsp of olive oil, 1/4 tsp of salt and 1/4 tsp of black pepper. Set aside until the bulgur wheat is ready.

Finally, the halloumi! Cut the halloumi into eight even slices. In a bowl, mix 1 tbsp of olive oil with the harissa powder. Tip: Add less harissa if you want the halloumi less spicy. Mix in the halloumi and make sure all sides are coated well. Heat a frying pan on medium-high heat, and once hot add in the halloumi without adding extra oil. Fry the halloumi for 2-3 mins on each side, until slightly charred.

The bulgur wheat should now be ready. Strain any excess water and pop into the bowl with the rest of the tabbouleh ingredients, mix well.