Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the bulgur wheat (see pantry for amount) into a large saucepan and bring to the boil.

Stir in the bulgur and vegetable stock paste, 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, cut the tomatoes into 1cm chunks.

Drain the halloumi, then cut it into 2/3 slices per person. Place them into a small bowl of cold water and leave to soak.

Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

In a medium bowl, combine the red wine vinegar, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Stir the tomato and cucumber into the dressing.

Place the falafels onto a baking tray and bake on the top shelf until golden brown, 5-8 mins.

Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Heat a small saucepan on medium-high heat with a drizzle of oil. 

Once hot, add the halloumi and fry until golden, 2-3 mins each side. Set aside.

When the falafels are golden, remove from the oven.

Drizzle over the sweet chilli sauce and turn to coat the falafels in the glaze.

When the bulgur is ready, fluff up the grains with a fork, then stir through the cucumber, tomato, harissa paste (add less if you'd prefer things milder) and half of the Greek salad cheese.

Season to taste with salt and pepper. 

Share the harissa tabbouleh between your serving bowls, then top with the halloumi and glazed falafel.

Finish by crumbling over the remaining Greek style cheese.

Enjoy!