• Preheat the oven to 425°F.
• Wash and dry all produce.
• Core, then cut pepper into 1/2-inch pieces.
• To an unlined baking sheet, add peppers and 1 tbsp (2 tbsp) oil. Season with half the Shawarma Spice Blend, salt and pepper, then toss to coat.
• Roast in the middle of the oven for 18-20 min, stirring halfway through, until tender. 

• Meanwhile, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with salt, pepper and remaining Shawarma Spice Blend.
• Heat a large non-stick pan over medium. 
• When the pan is hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden.
• Cover to keep warm.

• Meanwhile, to a medium pot, add 2/3 cup (1 1/3 cups) water, 1/2 tsp (1 tsp) salt and chicken broth concentrate. Cover and bring to a boil over high. 
• Once boiling, add bulgur. Stir to combine, then cover and remove from heat.
• Let stand for 15-16 min, until bulgur is tender and liquid is absorbed. 

• Meanwhile, halve tomatoes.
• Roughly chop parsley.
• Zest, then juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges.
• Peel, then mince or grate garlic.
• To a small bowl, add mayo, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic.
• Season with salt and pepper, then whisk to combine.

• To the pot with bulgur, add 1 tbsp (2 tbsp) butter, then stir until melted. 
• Stir in roasted peppers, lemon zest and half the parsley. Set aside.
• In a medium bowl, whisk together remaining lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. 
• Add tomatoes and remaining parsley. Season with salt and pepper, then stir to combine.

• Divide bulgur between plates. Top with halloumi and tomato-herb salad.
• Drizzle lemon-garlic toum over top.
• Squeeze a lemon wedge over top. 

If you've opted to get halloumi, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season halloumi the same way the recipe instructs you to season chicken. When the pan is hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Cover to keep warm. No need to roast the halloumi after pan-frying.

Skip the step to slice halloumi.