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Bean & halloumi stew

Ingredients

  1. Step 1 3 tbsp olive oil
  2. Step 2 1 onion , thinly sliced
  3. Step 3 1 red pepper , thinly sliced
  4. Step 4 2 garlic cloves , crushed
  5. Step 5 3 tbsp red chilli pesto , sundried tomato pesto or vegan alternative
  6. Step 6 1 heaped tsp ground coriander
  7. Step 7 400g can mixed beans , drained and rinsed
  8. Step 8 400g can chopped tomatoes
  9. Step 9 ½ x 250g block halloumi , sliced
  10. Step 10 ½ small bunch of coriander , finely chopped
  11. Step 11 garlic bread , to serve (optional)
Bean & halloumi stew
Calories: 468 Carbohydrate: 36 g Protein: 19 g Fat: 25 g
Cook time: 25 minutes Prep time: 5 minutes Total time: 30 minutes Servings: 2

TAGS

Dinner Supper Bean Esther Clark Fibre Folate Halloumi Stew Vegetarian Vitamin c Dinner Supper Bean Esther Clark Fibre Folate Halloumi Stew Vegetarian Vitamin c Dinner Supper Bean Esther Clark Fibre Folate Halloumi Stew Vegetarian Vitamin c

Directions

  1. Step 1 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.
  2. Step 2 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.
  3. Step 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.