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Bean & halloumi stew

olive oil

onion

red pepper

garlic cloves

red chilli pesto or sundried tomato pesto

heaped tsp ground coriander

can mixed beans

can chopped tomatoes

x 250g block halloumi

small bunch of coriander

garlic bread, to serve

Heat 2 tbsp of oil in a deep pan over a medium heat. Fry the halloumi for 2 mins on each side or until golden brown. Remove from pan and set aside.

Add the onion and pepper to the pan, along with a pinch of salt, and fry for 10 mins or until softened. Add more oil if required.

Add the garlic, pesto and ground coriander, and cook for 1 min. 

Tip in the beans and tomatoes, then bring to a simmer and cook uncovered for 10 mins.

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.