Ras El Hanout Spiced Halloumi With Pomegranate Bulgur

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

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

Add a generous drizzle of olive oil and a pinch of salt and pepper to the tomato wedges and chopped pepper on a baking tray, then place it in the oven for 20-25 min or until soft

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

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

Peel and finely slice the red onion[s]

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

Chop the coriander finely, including the stalks

Cut the halloumi into thick slices

Combine half the ras el hanout (save the rest for later!) in a bowl with the 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 [2 tbsp] olive oil over a medium-high heat

Once hot, add the sliced red onion and cook for 6-7 min or until soft and lightly caramelised – these are your caramelised onions

Drain the sultanas and add them to the cooked bulgur

Add the pomegranate molasses, roasted veg, caramelised onions (reserve the pan!), 1 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 the 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