Bean & halloumi stewSimply use a can of mixed beans to make this tomato-based veggie stew with halloumi. Make it in just 25 minutes for a quick and easy midweek supper
Prep: 0H 5M
Cook: 0H 20M
In a frying pan over a medium heat add 2 tbsp of oil. Add the onion and pepper, along with a pinch of salt and fry for around 10 mins or until softened. Add the garlic, pesto and ground coriander, cayenne, and cook for another 1 min. Tip in the mixed 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 griddle 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.