Pan-Fried Halloumi, Herby Bulgur & Roasted Veg

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Peel and quarter the red onions

Slice the cherry tomatoes in half

Top and tail the courgettes[s] and slice into rounds

Line a baking tray with non-stick baking paper

Place the red onions, cherry tomatoes and courgettes on the tray

Drizzle with olive oil and season generously with salt and pepper

Put the baking tray in the oven for 15-20 min or until the vegetables are cooked – this is your roasted veg

Add the bulgur wheat to a pot with plenty of boiled water

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, chop the parsley leaves finely, discarding the stalks

Slice the halloumi into 8 [16] strips widthways

Once the bulgur wheat is cooked, stir through the chopped parsley – this is your herby bulgur wheat

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

Add the halloumi strips and cook for 1-2 min or until crispy and golden brown on both sides – this is your pan-fried halloumi

While the halloumi is cooking, mix the capers and chilli flakes (can't handle the heat? Go easy!) with 3 tbsp [6 tbsp] olive oil in a bowl – this is your chilli-caper dressing