with Fresh Chilli Jam, Green Peppers, Tomatoes and Bulgur
.
Allergens
Utensils
Tags
Echalion Shallot
1
Green Pepper
1
Baby Plum Tomatoes
125
Halloumi
250
Tomato Puree
30
Bulgur Wheat
120
Vegetable Stock Powder
1
Fresh Chilli Jam
1
Water for the Bulgur
240
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.
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 and bulgur wheat.
Stir the vegetable stock powder and the water for the bulgur wheat (see ingredients for amount) into the saucepan and 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. 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.
Spoon the chilli jam onto the halloumi and remove the pan from the heat. The jam will melt and glaze the halloumi. Fluff up the bulgur wheat with a fork and divide between your plates. Top with the veggies and halloumi slices, drizzling over any chilli jam left in the pan. Enjoy!
704
kcal
Energy (kcal)
2945
kJ
Energy (kJ)
32.2
g
Fat
18.7
g
of which saturates
62.3
g
Carbohydrate
16.8
g
of which sugars
38.1
g
Protein
3.5
g
Salt
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