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British Recipes

Pan Fried Halloumi

Pan Fried Halloumi

Pan Fried Halloumi

with Fresh Chilli Jam, Green Peppers, Tomatoes and Bulgur

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.

Tags:

Veggie

•Spicy

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

1

Echalion Shallot

1

Green Pepper

(May contain traces of: Celery)

125

Baby Plum Tomatoes

250

Halloumi

(Contains: Milk)

30

Tomato Puree

120

Bulgur Wheat

(Contains: Cereals containing gluten)

1

Vegetable Stock Powder

1

Fresh Chilli Jam

Not included in your delivery

240

Water for the Bulgur

Nutritional information

Energy (kcal)704 kcal

Energy (kJ)2945 kJ

Fat32.2 g

of which saturates18.7 g

Carbohydrate62.3 g

of which sugars16.8 g

Protein38.1 g

Salt3.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Knife

•Medium Saucepan

•Grill Pan

•Bowl

Instructions

Prep

1

Halve, peel and finely slice the shallot. Halve the pepper and discard the core and seeds. Slice into thin strips. Chop the baby plum tomatoes in half. Slice the halloumi widthways into 1cm thick slices.

Start the Bulgur

2

Heat a drizzle of oil in a medium saucepan over medium heat. When hot, add the shallot and cook, stirring occasionally, until soft, 3-4 mins. Stir in the tomato puree and bulgur wheat.

Cook the Bulgur

3

Stir the vegetable stock powder and the water for the bulgur wheat (see ingredients for amount) into the saucepan and bring to the boil. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Cook the Veggies

4

Meanwhile, put a large frying pan on medium-high heat with a drizzle of oil. When hot, add the peppers and cook, stirring occasionally, until softened, 5-6 mins. Stir in the tomatoes and cook until slightly softened, 2-3 mins

Fry the Halloumi

5

Transfer the softened peppers and tomatoes to a small bowl and wipe out the pan. Lay the halloumi slices in the pan and fry until golden, 2-3 mins each side. Return the veggies to the pan for the final minute to reheat.

Serve

6

Spoon the chilli jam onto the halloumi and remove the pan from the heat. The jam will melt and glaze the halloumi. Fluff up the bulgur wheat with a fork and divide between your plates. Top with the veggies and halloumi slices, drizzling over any chilli jam left in the pan. Enjoy!

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