- 1 red onion
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 2 vine tomatoes
- 1 courgette
- A handful of flat leaf parsley
- A pinch or 2 of harissa
- 150g bulgar wheat
- 300ml boiling water
- 150g halloumi
1. Fill your kettle and boil it. Peel and finely chop the red onion. Put a medium-sized pan on a medium heat and add 1 tbsp olive oil and the onion. Season with a pinch of salt and pepper and fry, stirring often, for 5 mins till the onion looks glossy.
2. While the onion fries, dice the tomato. Trim the ends off the courgette and either coarsely grate or very finely chop it. Finely chop the parsley stalks, setting the leaves to one side.
3. Stir the tomatoes, courgette and parsley stalks into the onion. Fry, stirring often, for 3 mins till the veg have started to soften. Add a pinch of harissa (it’s spicy, so use as much or as little as you prefer – you can always add more later). Tip in the bulgar wheat and stir well to mix.
4. Pour 300ml boiling water into the pan and stir to mix. Pop a lid on the pan (or use a baking tray if you don’t have a lid). Bring to the boil, turn the heat down and simmer for 5 mins till the bulgar has absorbed the water.
5. While the bulgar simmers, put a frying pan on a medium high heat. Unwrap the halloumi and cut it into 4 long slices, then halve them lengthways to make 8 slices. When the pan is hot, add the halloumi (no need to oil the pan, although you can drizzle in a little olive oil if you prefer). Fry for 2-3 mins till the halloumi is browned underneath. Carefully turn the halloumi slices over and fry for a further 2 mins.
6. Taste the bulgar and add a pinch more salt, pepper or harissa if you think it needs it. Divide between 2 warm plates and top with the fried halloumi. Dust with a small pinch of harissa and garnish with the parsley leaves to serve.