- 4 skewers
- 150g bulgar wheat
- 200g halloumi
- 1 tsp harissa paste
- 1 red onion
- 250g cherry vine tomatoes
- 50g peppery salad mix
- 40g honey
- 300ml boiling water
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Measuring jug
- Baking tray
- 1.
Put the skewers in a bowl or dish of water – this will help stop them catching and burning when you grill the halloumi. Fill your kettle and boil it.
- 2.
Tip the bulgar wheat into a heatproof bowl and pour in 300ml hot water from the kettle. Swirl to mix, then cover the bowl with a plate and set aside to soak. The bulgar will absorb the water and become tender.
- 3.
Drain the halloumi and chop it into bite-sized chunks. Place in a bowl and add 1 tsp of the harissa paste (it's spicy, so you can use less, if you prefer), ½ tbsp olive oil and a pinch of black pepper. Turn the halloumi to coat it in the harissa. Set aside to marinate for 5 mins.
- 4.
Peel the red onion and slice into 8 wedges. Line a baking tray with foil and arrange the cherry vine tomatoes on the tray. Heat your grill to high.
- 5.
Thread the halloumi and red onion wedges onto the skewers, then place them on the baking tray. Slide the tray under the grill and cook the skewers for 6-8 mins, turning once, till the halloumi is golden brown and the onion wedges are charred. The tomatoes will be soft and just bursting.
- 6.
While the halloumi grills, toss the salad leaves with ½ tbsp oil and a pinch of salt and pepper.
- 7.
Drain any excess water off the bulgar wheat and divide it between 2 warm plates. Top with the salad leaves, grilled halloumi skewers and cherry vine tomatoes. Drizzle over the honey and serve.