3 tbsp olive oil
1 onion, thinly sliced
1 red pepper, thinly sliced
2 garlic cloves, crushed
3 tbsp red chilli, 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
To serve (optional)
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 ten minutes or until softened. Add the garlic, pesto and ground coriander, and cook for one minute. Tip in the beans and tomatoes along with ½ can of water, then bring to a simmer and cook uncovered for ten minutes.
Add the remaining oil to a separate frying pan over a medium heat. Fry the halloumi for two minutes on each side or until golden brown.
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.
Nutrition Per Serving
Fat 25g Carbohydrates 36g Fibre 14g Protein 19g
Swap the halloumi* for fried aubergine slices and use a vegan friendly sundried tomato pesto. (also good for those who may not like Halloumi)
Add a little coconut milk if you don’t like things with too much of a tomato taste.
Adding some meat free sausages and a little bit of curry powder also works well.
Of course you could choose to add meat sausages! Recipe choices are always a personal preference.
All the best Jan