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. 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 boiling 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 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!