Paprika Honey Halloumi with Chickpea, Red Onion and Spinach Bulgur Wheat

This is a tasty meatfree meal which has saved me on many occasions. It’s such an adaptable recipe and is a great way to clear out whatever you’ve got lying around in your fridge/cupboards. You could really add whatever you like but this is my go-to version. It includes a spoonful of my homemade sun-dried tomato sunflower seed pesto which I will share with you soon in another recipe, however you could also use a tbsp of the shop bought version if you’re short on time. This is nutritious, healthy, delicious, full of flavour and ideal for leftover lunches. If you double up the recipe it can easily last you throughout the week.

(Serves 4 - £2.39 per portion)

1. Rinse 200g bulgur wheat under cold water and place in a large roasting tray. Add a can of drained chickpeas, 2 sliced red onions, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander, a handful of sliced olives, a handful of chopped raisins/apricots, 200g cherry tomatoes (with their vines) and some seasoning. Pour over 400ml hot chicken stock, cover with tin foil and place in the oven at 180C/160C fan for 20-25 mins until the bulgur has absorbed all the liquid.
2. Meanwhile, slice a block of halloumi into 1cm wide strips, drizzle with olive oil, season and sprinkle over 1 tsp smoked paprika, 1 tsp garlic granules and a pinch of hot chilli powder. Rub the spices all over the cheese and fry in a hot nonstick frying pan over a medium high heat until golden. Drizzle over 1 tbsp runny honey and fry for a couple more mins until caramelised.
3. When the bulgur is cooked, stir through 200g roughly chopped spinach, a bunch of roughly chopped coriander or parsley and stir through 1 heaped tbsp of sun-dried tomato pesto. Add the juice of a lemon and some seasoning. Stir well.
4. Spoon the bulgur into bowls and top with a few slices of the halloumi cheese. Squeeze over some more lemon juice if you like and enjoy.