Fill and boil your kettle.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Roughly crush the hazelnuts in the unopened sachet using a rolling pin.

Halve the green 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 half the garlic and cook until fragrant, 1 min.

Stir in the bulgur wheat, veg stock paste and boiled water for the bulgur (see pantry for amount) from your kettle. 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 the butter (see pantry for amount) and allow it to melt. 

Once the butter has melted, add the remaining garlic and fry for 30 secs, then add the sliced pepper and stir-fry until softened, 5-6 mins.

Stir in the tomatoes and cook until slightly softened, 2-3 mins more. Season with salt and pepper. 

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. 

Sprinkle the roasted spice and herb blend over both sides. 

Put the (now empty) frying 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 (including any juices from the bowl), then remove the pan from the heat.

Pour the red pepper chilli jelly 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 stir through the harissa paste (add less if you'd prefer things milder). Taste and season with salt and pepper if needed.

Share the harissa bulgur between your plates and top with the veg and glazed halloumi, drizzling over any glaze left in the pan.

Scatter over the hazelnuts to finish.

Enjoy!