Quick Halloumi and Bean Stew

Serves: 4

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Total Time: 20

Prep Time: 5

Cook Time: 15

• 2 tablespoon(s) olive oil, plus extra to brush
• 1 medium onion, chopped
• 1  yellow pepper, deseeded and chopped
• 1 medium courgette, diced
• 1 clove(s) garlic, crushed
• 2 teaspoon(s) tomato purée
• 395 gram(s) tin cherry tomatoes
• 1 pinch(es) caster sugar
• 250 gram(s) halloumi, sliced
• 400 gram(s) tin flageolet beans, drained and rinsed
• 100 gram(s) (3½oz) watercress
• 1 teaspoon(s) chilli oil
• Half  lemon, cut into wedges

Method

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.
2. Add the cherry tomatoes and caster sugar and bring to the boil, then simmer gently for 8min until thickened slightly.
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.
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.

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