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Member recipe

Halloumi and Bean Stew

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Serves 4

A quick and easy yet healthy family meal.

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  • 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


    1. Heat 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.
    2. Add the cherry tomatoes and the caster sugar and bring to the boil, then simmer gently for 8min until thickened slightly.
    3. Meanwhile, brush a griddle pan lightly with oil. Griddle the halloumi, over a medium heat, for 1-2mins each side until golden.
    4. Add 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.

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