Halloumi, Bean and Vegetable Stew


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

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

Halloumi, Bean and Vegetable Stew

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Katie Robinson

"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
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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
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METHOD
  1. 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.
  2. Add the tomatoes, drained beans, olives and stock cube. Stir together then simmer gently for 5-7 minutes.
  3. 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.

 

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