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 finely 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.
Remove the pistachios from their shells, then roughly chop.

Heat a drizzle of oil in a medium saucepan on medium heat.
Once hot, add the shallot 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 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. Cook, stirring occasionally, until softened, 5-6 mins.
Stir in the tomatoes and cook until slightly softened, 2-3 mins.

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.
Pop 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.

Remove the pan from the heat and let it 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 mix in the parsley and pistachios. Share between your plates.
Top with the veg and glazed halloumi, drizzling over any chilli jam left in the pan. Enjoy!