Almond Crusted Halloumi with Spinach Bulgur, Cherry Tomatoes and Courgettes

Steps

1. Heat butter and oil in a medium pot on medium heat. Cook onion and salt for 3-4 minutes, until soft. Add bulgur, stir and cook for 1 minute, until bulgur is coated in oil and butter.
2. Add water and stock to pot with bulgur and bring to a boil. As soon as it boils, cover with a tightfitting lid, reduce to lowest heat and cook for 8 minutes. Remove from heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
3. While bulgur is cooking, chop sliced almonds until they are quite small then place on a small plate. Press each side of halloumi slices into chopped almonds to coat, then set aside on a dry plate. Mix all lemon yoghurt ingredients together in a small bowl and set aside.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook courgette and cherry tomatoes for 3-4 minutes, pricking tomatoes as they cook, until courgette is tender and tomatoes skins start to blister. Remove from pan, set aside and cover to keep warm. Keep pan on medium-high heat.
5. Add another drizzle of oil to pan used to cook vegetables. Place halloumi slices into pan and cook for 1-2 minutes each side, until golden brown. Once bulgur is cooked, fluff up grains with a fork and gently fold through spinach and lemon juice and zest. Season to taste with salt and pepper.
6. divide spinach bulgur between plates and top with a few of slices of almond crusted halloumi. Serve cherry toms and courgettes on the side and spoon over a dollop of lemon yoghurt.