Lemony Halloumi And Veg Bulgur

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Peel and finely chop (or grate) your garlic

Chop your parsley finely, including the stalks

Chop your cherry tomatoes in half

Peel and roughly chop your red onion[s]

Boil a kettle

Add the chopped tomatoes and chopped onion to a baking tray with 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil and a pinch of salt and give everything a good mix up

Put the tray in the oven for 10-15 min or until the onion is cooked and starting to crisp

While the tomato and onion is cooking, add your bulgur wheat with plenty of boiled water and a pinch of salt (the same as you would for pasta)

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 and set aside until later

Meanwhile, cut your halloumi into 3 pieces per person

Combine the juice of your lemon[s] with 2 tbsp [3 tbsp] [4 tbsp] olive oil, your dried oregano and half of the chopped garlic in a medium bowl

Give everything a good mix up – this is your herb marinade

Dip the halloumi in the herb marinade (reserve any remaining marinade)

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add the coated halloumi to the pan and cook for 1-2 min on each side until almost browning, add the remaining herb marinade to the pan and cook for a further 1-2 min

Once done, transfer to a chopping board and set aside – this is your lemony halloumi

Roughly chop your cucumber and add to a bowl with your natural yoghurt and remaining chopped garlic (not a big garlic fan? Try using less!)

Season with a pinch of salt and pepper and give everything a good mix up – this is your tzatziki

Add the roasted vegetables and chopped parsley to the pot with the cooked bulgur and give it a good mix up – this is your Mediterranean-style veg bulgur