Bean & Halloumi Stew

Lunch/Dinner

Feb 13

Written By Graphic Designer

NUTRITIONAL INFORMATION

kcal: 468
fat: 25g
saturates: 7g
carbs: 36g

sugars: 12g
fibre: 14g
protein: 19g
salt: 1.9g

RECIPE SOURCE

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RECIPE INFORMATION

PREP: 5 minutes
COOK TIME: 20 minutes
TOTAL TIME: 25 minutes

YIELD: 2 servings

NOTE

HOW TO MAKE IT VEGAN: Swap the halloumi for fried aubergine slices and use a vegan- friendly sundried tomato pesto.

INGREDIENTS

3 tbsp olive oil

1 onion thinly sliced

1 red pepper thinly sliced

2 garlic cloves crushed

3 tbsp red chilli pesto sundried tomato pesto or vegan alternative

1 heaped tsp ground coriander

400g can mixed beans drained and rinsed

400g can chopped tomatoes

½ x 250g block halloumi sliced

½ small bunch of coriander finely chopped

garlic bread to serve (optional)

PREPARATION

Heat 2 tbsp of oil in a frying pan over a medium heat. Add the onion and pepper, along with a pinch of salt and fry for 10 mins or until softened. Add the garlic, pesto and ground coriander, and cook for 1 min. Tip in the beans and tomatoes along with ½ can of water, then bring to a simmer and cook uncovered for 10 mins.

Add the remaining oil to a separate frying pan over a medium heat. Fry the halloumi for 2 mins on each side or until golden brown.

Taste the beans for seasoning, then spoon into deep bowls. Top with the halloumi and scatter over the chopped coriander. Serve with garlic bread, if you like.

Graphic Designer