Bean & halloumi stew

• 3 tbsp olive oil
• 1 onion , thinly sliced
• 1 red pepper , thinly sliced
• 2 garlic cloves , crushed
• 3 tbsp red chilli pesto, 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
• garlic bread , to serve (optional)

Instructions

1. 1

   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 10 mins or until softened. Add the garlic, pesto and ground coriander, and cook for 1 min. Tip in the beans and tomatoes along with ½ can of water, then bring to a simmer and cook uncovered for 10 mins.

2. 2

   Add the remaining oil to a separate frying pan over a medium heat. Fry the halloumi for 2 mins on each side or until golden brown.

3. 3

   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.