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Quick Spicy Halloumi and Pepper Bulgur

Quick Spicy Halloumi and Pepper Bulgur

with Tenderstem® Broccoli and Yoghurt
Recipe Development Team
Recipe Development TeamUpdated on June 24, 2026
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Calories
: 
759 kcal
Protein
: 
37.4g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

80 grams

Tenderstem® Broccoli

2 unit(s)

Garlic Clove

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

10 grams

Vegetable Stock Paste

225 grams

Halloumi

(Contains: Milk)

1 sachet(s)

Ground Cumin

50 grams

Harissa Paste

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

220 milliliter(s)

Boiled Water for the Bulgur

Energy (kJ)3177 kJ
Energy (kcal)759 kcal
Fat40.9 g
of which saturates19.8 g
Carbohydrate63 g
of which sugars13 g
Dietary Fibre8.7 g
Protein37.4 g
Salt4 g
Potassium390.5 mg
Calcium27 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Bowl
•Garlic Press
•Medium Saucepan
•Kettle
•Lid
•Pan

Cooking Steps

Get Prepped
1

a) Boil a full kettle for the bulgur.

b) Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Cut the Tenderstem® broccoli into thirds, cutting any thick stems lengthways.

c) Peel and grate your garlic (or use a garlic press). Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.

d) Meanwhile, heat a drizzle of oil in a saucepan on medium-high heat. Once hot, stir in the garlic and cook until fragrant, 1 min.

Bring on the Bulgur
2

a) Pour the boiled water for the bulgur (see pantry for amount) into the saucepan.

b) Stir in the bulgur and veg stock paste, bring back up to the boil and simmer for 1 min.

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

d) Meanwhile, remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Fry the Halloumi and Spice
3

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the halloumi, pepper chunks and the ground cumin. Season with salt and pepper, then stir to combine.

c) Fry until the pepper has softened and the halloumi is golden, 8-10 mins. Stir occasionally and lower the heat if needed.

Add the Tenderstem®
4

a) Once the halloumi is cooked, add the Tenderstem® to the pan and stir-fry for 2-3 mins, then add a splash of water.

b) Pop a lid on the pan, or cover in some foil. Cook until tender, a further 4-6 mins.

c) Season with salt and pepper.

Combine and Stir
5

a) Once the bulgur is cooked, fluff it up with a fork.

b) Stir through the harissa paste (add less if you'd prefer things milder).

c) Add the harissa bulgur to the halloumi and veg pan, then gently mix together until combined.

Serve
6

a) Spoon the halloumi and veg bulgur into your bowls.

b) Finish with a dollop of yoghurt.

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