Lemony Halloumi & Sweet Chilli Salad

Boil a kettle

Add the bulgur to a pot with plenty of boiled water (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot

Meanwhile, slice the halloumi in half lengthways (where the natural crease forms)

Add 500ml [800ml] boiled water to a pot and return to the boil over a high heat

Once boiling, carefully add the halloumi slices and boil for 5-8 min or until they've softened 

Cut the lemon[s] in half

Combine the chilli jam with 1 tbsp [2 tbsp] boiled water and stir until the jam has dissolved

Add the juice of half the lemon and 3 tbsp [6 tbsp] olive oil - this is your sweet chilli dressing

Top and tail and cut the courgette[s] into bite-size pieces 

Once softened, drain and pat the halloumi slices dry with a clean tea towel or kitchen paper

Using a rolling pin, flatten and roll out each piece until they are a little larger than a post-it note 

Heat a pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a high heat

Once hot, add the courgette with a pinch of salt and cook for 4-6 min or until golden 

Once golden, transfer the courgette to a small plate and keep the pan for step 7

Top, tail and peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'

Chop the pea shoots roughly

Return the pan to a high heat and once hot, add the halloumi slices  

Cook each side for 1-2 min or until golden

Meanwhile, combine the bulgur wheat, carrot ribbons, pea shoots and courgette in a large salad bowl with a drizzle of olive oil and a squeeze of lemon and mix to combine