This is one of my new favourite recipes – it’s really
quick to make, bursting with flavour and a great comfort-food dish. The first
time I made it was on a grey day when I wasn’t feeling too good, and it cheered
me right up.
200g bulgur wheat (or couscous, if you prefer)
A small handful of fresh oregano
depending on how hungry you are
First of all, get the bulgur wheat on, according to the
instructions on the packet. Then you can make everything else while it cooks.
Slice the courgette and the pepper into bite-sized
pieces, and pop into a hot frying pan with a drizzle of olive oil. While the
vegetables sizzle, cut up the halloumi, and finely chop the oregano.
When the courgettes and peppers have softened up, push
them to the edge of the pan and put the halloumi in the middle. Leave it to
turn crispy without stirring too much.
When the bulgur wheat is cooked, drain and scoop into a
large bowl. Mix the harissa with a slug of olive oil and stir through the
bulgur wheat, and then add a pinch of salt. By this point the halloumi should
be beautifully golden and crispy – add it to the bowl with the vegetables and
give it a good stir.
Finally, serve up with the lemon zest and fresh oregano
sprinkled over the top, and wash down with a cold beer – gorgeous.