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 cheese Thinly slice lettuce and cut cherry tomatoes and grapes in half. Thinly slice haloumi cheese lengthways into strips and place on a plate with a drizzle of oil and second measure of baharat spice blend.
4. Finish pilaf When bulgur wheat is cooked, fluff up grains and transfer to a large bowl along with fennel. Add lettuce, tomatoes and a drizzle of olive oil and vinegar. Toss to combine and season.
5. Cook haloumi cheese Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook haloumi cheese 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.