Halloumi, Tomato & Courgette Gratin
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Total: 30 mins
Rich, juicy tomatoes and tender courgettes cosy up under a hot grill, topped with savoury halloumi cheese. The result is a sumptuous, melt-in-your-mouth seasonal gratin.
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661 kcal
(per portion)
Ingredients you'll need
  • 150g bulgar wheat
  • 1 red onion
  • 2 courgettes
  • 1 garlic clove
  • 1 chilli
  • A handful of flat leaf parsley
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 400g chopped tomatoes
  • 150g halloumi
From your kitchen
  • 300ml boiling water
  • ½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Deep frying pan
  • Ovenproof dish (optional)
Step by step this way
  • 1.

    Fill your kettle and boil it. Tip the bulgar wheat into a heatproof bowl. Pour in 300ml boiling water to cover it by 1cm, then pop a plate on the bowl to cover it. Set aside to soak for 20 mins. The bulgar will soak up the water and become tender.

  • 2.

    Peel the red onion and finely chop it. Warm a deep frying pan on a medium heat for 1 min, then add ½ tbsp olive oil and the onion. Season with a pinch of salt and pepper. Cook, stirring often, for 5 mins till the onion starts to look glossy.

  • 3.

    While the onion cooks, trim the courgettes. Halve them lengthways and slice them into 1cm-thick half-moons. When the onion starts to look glossy, add the courgettes. Cook, stirring often, for 5 mins till the courgettes starts to soften.

  • 4.

    While the veg fry, peel and grate or crush the garlic. Halve the chilli, scraping out the seeds and white pith if you prefer less heat. Finely chop the chilli. Finely chop the parsley stalks, keeping the leaves for later. Stir the garlic, chilli and parsley stalks into the veg. Add 1 tsp each ground cumin and smoked paprika. Cook, stirring, for 1 min.

  • 5.

    Tip the tin of chopped tomatoes into the pan. Bring up to the boil, simmer for 2 mins and then take the pan off the heat. Taste and add a pinch more salt or pepper if you think it needs it.

  • 6.

    Heat your grill to high. Coarsely grate the halloumi. If your frying pan is ovenproof, scatter the halloumi over the courgette mixture. If not, transfer the courgette mix to an ovenproof dish and top with the halloumi. Slide the gratin under the grill and cook for 8-10 mins till the halloumi is melted and golden.

  • 7.

    While the halloumi gratin grills, finely chop the parsley leaves. Drain any remaining water off the bulgar wheat.

  • 8.

    When the gratin is golden, take it out from the grill and let it cool for a few mins. Serve the gratin with the bulgar wheat on the side, garnished with the chopped parsley leaves.

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