Name: Bean & halloumi stew
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 3 tbsp olive oil; 1 onion thinly sliced; 1 red pepper thinly sliced; 2 garlic cloves crushed; 3 tbsp red chilli pesto sundried tomato pesto or vegan alternative; 1 heaped tsp ground coriander; 400g can mixed beans drained and rinsed; 400g can chopped tomatoes; ½ x 250g block halloumi sliced; ½ small bunch of coriander finely chopped; garlic bread to serve (optional)

Bean & halloumi stew

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

25 min total 5 min prep 20 min cook 2 468 cal

Instructions

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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 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 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.