Halloumi, Pepper & Courgette Kebabs With Spiced Bulgur

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle

Soak your skewers in cold water (this prevents them from burning whilst cooking)

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large bite-sized pieces

Chop your halloumi into large bite-sized pieces

Top, tail and chop your courgette[s] into quarters lengthways, then chop into large bite-sized pieces

Peel and finely chop (or grate) your garlic

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Add the chopped halloumi to a large bowl with the chopped courgette, pepper, garlic and chilli (can't handle the heat? Go easy!)

Add your baharat with a drizzle of olive oil and a good grind of pepper

Boil a kettle

Give everything a good mix up, then thread the halloumi, courgette and pepper evenly onto 2 soaked skewers per person

Add a drizzle of vegetable oil to a baking tray (or two), then evenly onto the halloumi, pepper & courgette skewers and put the tray[s] in the oven for 10 min or until starting to soften – these are your halloumi, pepper & courgette kebabs

While the kebabs are cooking, add your bulgur wheat to a small pot over a medium heat with your ground cumin, ground coriander and a pinch of salt and cook for 1 min or until fragrant

Once fragrant, add plenty of boiled water and bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

Meanwhile, combine your white wine vinegar, honey, natural yoghurt and a pinch of pepper in a bowl – this is your sweet & tangy yoghurt

Chop your parsley finely, including the stalks (reserve a few leaves for garnish!)

Fluff the bulgur wheat with a fork and stir through the chopped parsley – this is your spiced bulgur