Spiced Haloumi with Bulgur Pilaf, Grapes and Harissa

Steps

1. 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, water 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 veggies and haloumi Thinly slice spinach, then halve tomatoes and grapes. Thinly slice haloumi cheese lengthways, into strips. Place haloumi strips on a plate with a drizzle of oil and second measure of Baharat spice blend. For fussy foodies, leave spice blend off haloumi.
4. Finish pilaf When bulgur is cooked, fluff up grains and transfer to a large bowl along with fennel. Add spinach, tomatoes and a drizzle of olive oil and vinegar. Toss to combine and season.
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, haloumi, harissa, grapes and mint. Harissa packs a punch, so make sure to use sparingly.