Halloumi and Bean Stew
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2tbsp olive oil
- 1 medium onion
- 1 yellow pepper
- 1 medium courgette
- 1 garlic clove
- 2tsp tomato puree
- 395g tin of cherry tomatoes
- pinch of caster sugar
- 250g of halloumi
- 400g flageolet beans
- 100g watercress
- 1tsp chilli oil
- 1/2 lemon cut into wedges
Method
- STEP 1Heat the oil in the pan and fry the onion and pepper for 2-3mins. Stir in the courgette, garlic and tomato puree and cook for 2mins.
- STEP 2Add the cherry tomatoes and the caster sugar and bring to the boil, then simmer gently for 8min until thickened slightly.
- STEP 3Meanwhile, brush a griddle pan lightly with oil. Griddle the halloumi, over a medium heat, for 1-2mins each side until golden.
- STEP 4Add the beans to the vegetables and cook for 2mins until warmed through. Stir in the watercress and chilli oil. Serve topped with halloumi slices and lemon wedges.
