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. Chop the baby plum tomatoes in half. Slice the halloumi widthways into 1cm thick slices. Place the halloumi into a small bowl of cold water and leave to soak.

Heat a drizzle of oil in a medium saucepan over medium heat. When hot, add the shallot and cook, stirring occasionally, until soft, 3-4 mins. Stir in the tomato puree, garlic and bulgur wheat, cook for 1 min.

Stir the vegetable stock paste and the water for the bulgur wheat (see ingredients for amount) into the saucepan, bring to the boil. 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. When hot, add the peppers and cook, stirring occasionally, until softened, 5-6 mins. Stir in the tomatoes and cook until slightly softened, 2-3 mins

Transfer the softened peppers and tomatoes to a small bowl and wipe out the pan. When ready to cook, 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. Lay the halloumi slices in the pan and fry until golden, 2-3 mins each side. Return the veggies to the pan for the final minute to reheat.

Remove the pan from the heat, let it cool slightly. Spoon the chilli jam onto the halloumi while still in the pan. The jam will melt and glaze the halloumi. Fluff up the bulgur wheat with a fork, mix in the parsley, and divide between your plates. Top with the veggies and halloumi slices, drizzling over any chilli jam left in the pan. Enjoy!