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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
