Spiced Haloumi with Bulgur Pilaf, Grapes and Harissa

Steps

1. Prep fennel and begin pilaf Thinly slice fennel. Heat a drizzle of oil in a medium pot on medium-high heat. Cook fennel for 3-4 minutes, stirring occasionally until tender. Add first measure of Baharat spice blend and cook for a about 1 minute until fragrant.
2. Simmer pilaf Add bulgur wheat, stock and ½ tsp salt. Bring to a simmer, cover with a tight-fitting-lid and reduce heat to low. Cook for 10 minutes, until water has absorbed and grains are tender.
3. Prep veg and haloumi Thinly slice spinach and halve cherry tomatoes and grapes and set aside. Slice haloumi lengthways into 0.5cm thick strips and place on a plate with a drizzle of oil and second measure of Baharat spice blend.
4. Finish salad When bulgur is cooked, fluff up grains and transfer to a large bowl. Add a drizzle of vinegar, spinach, tomatoes, a drizzle of oil and toss to combine. Season to taste.
5. Cook haloumi Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook haloumi for 1-2 minutes each side until golden brown.
6. Serve yoghurt topped with pilaf and haloumi. Drizzle over harissa, sprinkle with grapes and mint leaves. Harissa packs a punch so use sparingly.