Bean & halloumi stew

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• Olive oil3 tbsp
• OnionThinly sliced1
• Red pepperThinly sliced1
• Garlic clovesCrushed2
• Red chilli pesto (or sundried tomato pesto)3 tbsp
• Ground corianderHeaped1 tsp
• Mixed beans (canned)Drained and rinsed400 g
• Chopped tomatoes (canned)400 g
• HalloumiSliced½
• CorianderFinely chopped½
• Garlic breadTo serve, optional

1. 1

   Pour 2 tbsp of the oil into a large frying pan and warm it on a medium heat. Cook the onion and pepper with a pinch of salt for 10 mins, until soft. Stir the ground coriander, pesto and garlic into the pan and cook for 1 min.

2. 2

   Add the tomatoes and beans together with ½ a can of water, let it come up to a simmer, and cook without a lid for 10 mins.

3. 3

   Meanwhile, warm the remaining oil in another frying pan and fry the sliced halloumi (half a 250g block), giving each side 2 mins, until golden brown.

4. 4

   Check the seasoning of the beans and ladle them into deep bowls. Lay the halloumi on top and finish with the chopped coriander. Garlic bread goes well alongside, if you like.