Mediterranean Halloumi Bulgur

Boil a kettle

Add the bulgur wheat to a pot and cover with boiled water

Bring to the boil on a high heat with a pinch of salt and boil for 5-7 min or until tender

Once cooked, drain and return to the pot

Meanwhile, trim the green stalk[s] off the aubergine[s]

Cut the aubergine[s] into bite-size pieces

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

Once hot, add the pumpkin seeds and cook for 1-2 min or until they start to make a popping sound

Transfer the toasted pumpkin seeds to a plate and keep the pan

Return the pan to a medium heat with a drizzle of olive oil

Once hot, add the chopped aubergine with a big pinch of salt

Cover with a lid and cook for 5 min or until golden, turning once until softened

Once softened, remove the lid and add the cherry tomatoes, then reduce the heat to low and cook for a further 10 min (careful, they may spit!)

Drain and pat the halloumi dry with kitchen paper and cut into bite-size cubes

Meanwhile, chop the basil very finely, including the stalks

Add the chopped basil to a pestle and mortar and grind to a rough paste

Add the red wine vinegar, 1 tsp [2 tsp] sugar and 3 tbsp [5 tbsp] olive oil and mix well - this is your basil dressing

Transfer the cooked cherry tomatoes and aubergine to the drained bulgur - this is your vegetable bulgur

Wipe down the vegetable pan and return it to a high heat

Once hot, add the halloumi

Cook for 3 min or until browned on all sides