Spicy Halloumi With Bulgur Wheat & Chickpea Tabboulleh

Heat a splash of oil in a saucepan on medium-high heat. Drain and add the chickpeas and chermoula to the pan, cook for one minute. Add the boiling water (see ingredients for amount) and stock pot. Stir to dissolve.

Add the bulgur wheat, bring back to the boil and cover with a lid. Remove from the heat and leave for ten to 12 mins.

Chop the vine tomato into chunks. Roughly chop the mint leaves, discard the stalks. Zest, then halve the lemon. Cut the halloumi into three slices per person. Heat a glug of oil in a large frying pan over medium-high heat. Cook the halloumi until golden brown, around three mins on each side.

Meanwhile, mix half the mint and half the lemon zest into the Greek yoghurt. Season with salt and keep to one side.

When the halloumi is cooked remove from the heat and drizzle over the honey. Stir the tomato, remaining lemon zest and mint into the bulgur wheat. Add salt, pepper and lemon juice to taste.

Share the taboulleh between your plates and top with the halloumi slices. Finish with a dollop of cooling yoghurt.