Halloumi, Bean and Vegetable Stew

Recipe provided by Katie Robinson, Nutirion Advisor and Food Writer. More information www.eatwellwithkatie.com

Halloumi, Bean and Vegetable Stew

Katie Robinson

03.01.2018

"This is a tasty and balanced meal perfect for weeknights when you're in need of good food in 20 minutes! The vegetables, halloumi (dairy) and beans (protein) fit nicely in to the EatWell Guide, but eat with couscous, rice, bread or a jacket potato to include carbohydrates too. Enjoy!"

Cook Time: 20 mins | Servings: 2 | Difficulty: easy

INGREDIENTS

SWAP SHOP

1 red onion, finely chopped

1 white onion, finely chopped

2 cloves garlic, minced

1 tsp dried herbs (thyme, rosemary or oregano)

1 tbsp chopped fresh herbs

1 pepper (any colour), cut into 1 cm pieces

1 courgette, cut into 1 cm cubes

125g halloumi cheese, cut into 1 cm cubes

125g chorizo, cut into 1 cm cubes

1 x 400g can chopped tomatoes

1 x 400g can plum tomatoes

1 x 400g can haricot beans

1 x 400g can black eyed beans (any beans)

1 tbsp black olives, chopped

1 tbsp capers, chopped

1 chicken stock cube

1 vegetable stock cube

1 pinch black pepper

1 pinch chilli flakes

METHOD

Heat the oil in a large pan and add the crushed garlic, herbs, chopped onion, pepper and halloumi. Sweat over a medium low heat for 10 minutes until softened, stirring regularly.
Add the tomatoes, drained beans, olives and stock cube. Stir together then simmer gently for 5-7 minutes.
Season with black pepper and serve with hot crusty bread for a quick and satisfying meal.

ADDITIONS

chilli flakes, chorizo, paprika

NOTES

Makes an excellent packed lunch! I can also be easily adapted to suit a carnivore. Simply add in 125g chopped chorizo with the onions at the beginning.