Sweet Chilli Glazed Halloumi

Name: Sweet Chilli Glazed Halloumi with Parsley Bulgur, Peppers and Tomatoes
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 1 Flat Leaf Parsley; 1 Garlic Clove; 1 Red Onion; 1 Bell Pepper; 125 Baby Plum Tomatoes; 250 Halloumi; 1 Sun-Dried Tomato Paste; 120 Bulgur Wheat; 10 Vegetable Stock Paste; 32 Sweet Chilli Sauce; 240 Water for the Bulgur

with Parsley Bulgur, Peppers and Tomatoes

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Our Sweet Chilli Glazed Halloumi is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

Allergens:

Milk

•Cereals containing gluten

•Celery

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

DifficultyMedium

Ingredients

serving amount

Flat Leaf Parsley

Garlic Clove

Red Onion

Bell Pepper

(May contain traces of: Celery)

125

Baby Plum Tomatoes

250

Halloumi

(Contains: Milk)

Sun-Dried Tomato Paste

120

Bulgur Wheat

(Contains: Cereals containing gluten)

Vegetable Stock Paste

(Contains: Celery)

Sweet Chilli Sauce

Not included in your delivery

240

Water for the Bulgur

Nutritional information

Energy (kJ)3094 kJ

Energy (kcal)740 kcal

Fat34 g

of which saturates19 g

Carbohydrate73 g

of which sugars19 g

Protein38 g

Salt4.3 g

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

Utensils

•Kettle

•Garlic Press

•Bowl

•Medium Saucepan

•Grill Pan

•Paper Towel

Instructions

Fill and boil your kettle. Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). Halve, peel and chop the red onion into small pieces. 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. Place the halloumi into a small bowl of cold water and leave to soak.

Heat a drizzle of oil in a medium saucepan on medium heat. When hot, add the onion and cook, stirring occasionally, until soft, 3-4 mins. Stir in the sun-dried tomato paste, garlic and bulgur wheat. Cook for 1 min.

Stir the vegetable stock paste and boiling water for the bulgur wheat (see ingredients for amount) into the same saucepan. Bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

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

Transfer the softened peppers and tomatoes to a small bowl and wipe out the pan. Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. Pop the pan back on medium-high heat with a drizzle of oil. When hot, lay the halloumi slices into the pan and fry until golden, 2-3 mins each side. Return the veggies to the pan for the final min to reheat.

Remove the pan from the heat, let it cool slightly. Spoon the sweet chilli sauce onto the halloumi while still in the pan and allow to melt. Turn the halloumi a few times to glaze it. Fluff up the bulgur wheat with a fork, mix in the parsley and divide between your plates. Top with the veggies and halloumi slices, drizzling over any sweet chilli sauce left in the pan.