Ras El Hanout Spiced Halloumi W. Pomegranate Bulgur & A Chicken Breast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Chop your tomato[es] into wedges and deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into rough chunks

Add the tomato wedges and chopped pepper to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper, then place in the oven for 20-25 min or until soft

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Meanwhile, combine your sultanas in a small bowl with 100ml [150ml] [200ml] boiled water and set aside to soak

Add your 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

Peel and finely slice your red onion[s]

Strip your mint leaves from their stems and chop them roughly, discard the stems

Chop your coriander finely, including the stalks

Cut your halloumi into thick slices

Combine half your ras el hanout (save the rest for later!) in a bowl with your ground sumac and a generous grind of black pepper – this is your spice mix

Add the sliced halloumi and give it a good mix up to coat evenly– this is your spiced halloumi

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil over a medium-high heat

Once hot, add the sliced onion and cook for 6-7 min or until soft and lightly caramelised – this is your caramelised onion

Drain the sultanas and add them to the cooked bulgur

Add your pomegranate molasses, roasted veg, caramelised onion (reserve the pan!), 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and the remaining ras el hanout and give everything a good mix up – this is your pomegranate bulgur

Combine the chopped mint and chopped coriander in a small bowl with your natural yoghurt – this is your herby yoghurt

Return the reserved pan to a medium-high heat

Once hot, add the spiced halloumi and cook for 1-2 min on each side or until golden – this is your ras el hanout spiced halloumi