Needing only 5 minutes of prep time and on the table in 20, our quick and easyhalloumi and bean stew is the perfect winter warmer if you come home late from work one evening.
It's got plenty of hearty veg like peppers, courgette, tomatoes and beans, and is flavoured with tomato puree, chilli oil and topped with crispy grilled halloumi.
Get creative and add in extra veg you might have lying around in the fridge, or top with crumbled feta for a slightly more Mediterranean take.
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Yields:
4 serving(s)
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Cal/Serv:
416
Ingredients
2Tbsp.
olive oil, plus extra to brush
1
medium onion, chopped
1
yellow pepper, deseeded and chopped
1
medium courgette, diced
1
garlic clove, crushed
2tsp.
tomato purée
395g
tin cherry tomatoes
pinch of caster sugar
250g
halloumi, sliced
400g
tin flageolet beans, drained and rinsed
100g
watercress
1tsp.
chilli oil
1/2
lemon, cut into wedges
Directions
Step 1
Heat the oil in a large pan and fry the onion and pepper for 2-3min. Stir in the courgette, garlic and tomato purée and cook for another 2min.
Step 2
Add the cherry tomatoes and caster sugar and bring to the boil, then simmer gently for 8min until thickened slightly.
Step 3
Meanwhile, put a griddle pan over a medium heat and brush lightly with oil. Griddle the halloumi for 1-2min on each side until golden.
Step 4
Add the beans to the veg and cook for another 2min until warmed through. Stir in the watercress and chilli oil and top with the halloumi slices, serving the lemon wedges alongside to squeeze over.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
