Chilli Jam Glazed Halloumi
with Bulgur, Green Pepper and Tomatoes
- Milk
- Cereals containing gluten
- Celery
- Celery
- May contain traces of allergens
Our Chilli Jam Glazed Halloumi is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
1
Garlic Clove
1
Echalion Shallot
1
Green Pepper
(May be present: Celery)
125
Baby Plum Tomatoes
250
Halloumi
(Contains: Milk)
25
Sun-Dried Tomato Paste
120
Bulgur Wheat
(Contains: Cereals containing gluten)
10
Vegetable Stock Paste
(Contains: Celery)
25
Fresh Chilli Jam
Not included in your delivery
240
Boiled Water for the Bulgur
Nutrition Values
Utensils
Cooking Steps
Fill and boil your kettle.
Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the shallot.
Halve the pepper and discard the core and seeds. Slice into thin strips. Halve the baby plum tomatoes.
Cut the halloumi into 1cm thick slices, then place into a small bowl of cold water and leave to soak.
Heat a drizzle of oil in a medium saucepan on medium heat.
Once hot, add the shallot and cook, stirring occasionally, until softened, 3-4 mins.
Stir in the sun-dried tomato paste, garlic and bulgur wheat. Cook for 1 min.
Stir the veg stock paste and boiled water for the bulgur (see pantry for amount) into the pan. 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.
Once hot, add the pepper and cook, stirring occasionally, until softened, 5-6 mins.
Stir in the tomatoes and cook until slightly softened, 2-3 mins more.
Once softened, transfer the 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.
Put the pan back on medium-high heat with a drizzle of oil.
Once hot, lay the halloumi slices into the pan and fry until golden, 2-3 mins each side. Return the veg to the pan for the final min to reheat, then remove the pan from the heat and allow to cool slightly.
Spoon the chilli jam 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 and share between your plates.
Top with the veg and glazed halloumi, drizzling over any chilli jam left in the pan.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The chilli jam glaze pairs beautifully with the halloumi, though many found the bulgur wheat a little bland on its own.
- Ease of prep: Most found this quick and straightforward to make, though glazing the halloumi with the vegetables reheating in the same pan at the same time can be tricky — consider glazing the halloumi in a separate pan.
- Suggestions: Add an extra sachet of chilli jam if you want a stronger glaze, and consider swapping green pepper for red, yellow, or orange for a sweeter, less bitter result. Some added fresh herbs, a pinch of extra spice, or a dollop of yoghurt to lift the bulgur wheat.
- Next-day meals: This dish works well cold the next day for lunch, though the halloumi can become a little firm when reheated.
- Portions: Some felt the dish was on the lighter side as a main meal and suggest serving it alongside a green salad or extra vegetables to make it more substantial.
