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
Prep:5 mins
Serves 2
3 tbsp olive oil1 onion, thinly sliced1 red pepper, thinly sliced2 garlic cloves, crushed3 tbsp red chilli pesto, sundried tomato pesto or vegan alternative1 heaped tsp ground coriander400g can mixed beans, drained and rinsed400g can chopped tomatoes½ x 250g block halloumi, sliced½ small bunch of coriander, finely choppedgarlic bread, to serve (optional)
STEP 1Heat 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.STEP 2Add 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.STEP 3Taste 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.
