Name: Bean & halloumi stew
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Cuisine: English
Ingredients: 3 tbsp olive oil; 1 red onion, thinly sliced; 1 red pepper, thinly sliced; 1/2 tsp cayenne pepper; 3 garlic cloves, crushed; 3 tbsp red chilli pesto, sundried tomato pesto or vegan alternative; 3/10 tbsp ground coriander; 400 g mixed beans, drained and rinsed; 400 g can chopped tomatoes; 1 blocks halloumi, sliced; 1 small bunch coriander, finely chopped; 1 flatbread, to serve (optional)

1

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.

2

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.

3

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.

Method