A great vegetarian dish, full of flavours and super nutritious.
Blanch the beans in boiling water for about 3-5 minutes. Drain and let them cool down. Slip the beans from their skins. Discard skin and set the beans aside.
In the meantime cook the bulghur in salted water (you can also add a stock cube) until they are tender.
Mix all these in a bowl together until they are well combined.
In a small cup mix the harissa, 2 tbsp of olive oil, the crushed garlic, some salt and pepper. Add the mixture to the bulghur and broad beans and combine well.
Heat some oil (or chilli oil) in a frying them and fry the chunky slices of red peppers rings for 10 minutes. Remove them and set them aside.
Immediately, add the halloumi slices to the same pan and grill them on high heat for about 2 minutes each sides until they are golden.
Serve the dish by making a bed of bulghur and broad beans, top them with the roasted red peppers and the slices of halloumi. Sprinkle with lemon juice and fresh mint. You can do this on a large serving plate or as individual portions. You can enjoy this meal hot or cold.