Spanish Style Halloumi

Halve, peel and slice the shallot into thin half moons. Peel and grate the garlic (or use a garlic press). Halve, then remove the core from the red pepper and chop into 1cm pieces. Grate the lemon zest and roughly chop the flat leaf parsley (stalks and all).

Heat a splash of oil in a large saucepan over medium-high heat. Fry the red pepper, 5 mins. Add the shallot, stir and cook for 2 mins. Then, stir in the garlic, ground coriander and remaining smoked paprika and cook for 1 minute. Pour in the vegetable stock, bring to the boil and add the bulgur wheat. Cover with a lid, remove from the heat and leave for 10-15 mins, or until the water has completely soaked into the wheat.

Halve the lemon and squeeze the juice from one half into a bowl big enough to hold the rocket. Season with salt and pepper and mix in the olive oil (amount specified in the ingredient list). Keep to one side, we will dress the rocket later.

Heat a frying pan over medium heat (no oil). Add the flaked almonds and toast until golden, 4-5 mins. Be careful, they burn easily so stir frequently. Then transfer to a small bowl. Increase the heat to medium-high and add a splash of oil. Lay in the halloumi and cook until golden, 3 mins each side (fry in batches if your pan is small). Remove from the heat and pour in the marinade and the honey. Stir to coat the halloumi.