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Harissa Honey Roasted Halloumi And Bulgur Wheat Ingredients 200 g halloumi 1⁄2 butternut squash 1 red pepper 1 green pepper 2 red onions 4 tsp harissa paste 3 tbsp honey 4 tbsp olive oil 1 red onion 1 tbsp olive oil 1 tsp harissa paste 2 tbsp tomato purée 100 g bulgur wheat 150 g spinach 4 sprigs coriander 100 g natural yoghurt 50 ml extra virgin olive oil | Method- Preheat the oven to 200°C. Dice the halloumi into 2cm cubes. Peel and dice the squash into 2cm cubes. De-seed and dice the peppers. Peel the onions and cut into wedges.
- In a mixing bowl combine the harissa, honey and oil for the marinade. Season well with salt and pepper. Spread the squash and peppers over a large baking tray and coat with half of the marinade. Place in the oven to roast for 10 minutes. Toss the halloumi and red onion wedges in the mixing bowl with the remaining marinade. After 10 minutes add the onion wedges and halloumi to the tray with the veg and roast for another 20 minutes.
- Peel and slice the onion for the bulgar wheat. Put a frying pan over a medium heat and add the 1 tbsp of oil. Add the sliced onion and fry for a few minutes then add the harissa and tomato purée. Tip in the bulgur wheat, coat everything and fry for another few minutes. Pour in 400ml of boiling water and stir. Leave over a low heat to cook until all of the water is absorbed. Add more water and cook it out if the grain is still hard. Add the spinach and carefully fold it through the hot mix until it wilts. Stir in the roasted veg and cheese.
- Finely chop the coriander. Plate up the bulgur wheat and garnish with coriander, plenty of yoghurt and a little extra virgin olive oil.
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