The marinade on this halloumi is something of a taste sensation. Sharp red wine vinegar, smoked paprika and sweet honey are balanced perfectly with the saltiness from the halloumi. And Chef Andre’s talents don’t stop there - nutty bulgur, crunchy flaked almonds and peppery rocket are the dream accompaniment to this deliciously nutritious weeknight dinner. We’ll pass your compliments to the Chef!
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 conflict 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.
Vegetable Stock Pot(ContainsCelery, Sulphites)
Red Wine Vinegar(ContainsSulphites)
Flat Leaf Parsley
Bulgur Wheat(ContainsCereals containing Gluten)
Olive Oil for the dressing
Water for the Bulgur
Pop your kettle on to boil. Then, pour the boiling water (amount specified in the ingredient list) into a measuring jug and add the vegetable stock pot. Stir to dissolve. Slice each halloumi block(s) into six slices. Pop into a mixing bowl, drizzle on the red wine vinegar and add half the smoked paprika. This is your marinade! Gently rub the flavours into the cheese and keep to one side.
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.
Fluff up the bulgur with a fork and stir in the parsley and the toasted flaked almonds. Add a pinch of lemon zest, some lemon juice, salt and black pepper to taste. Share the bulgur wheat between your bowls. Toss the rocket in the dressing and serve on top of the bulgur. Finish with the halloumi and any juices from the pan. Enjoy!