Quick Bean and Halloumi Casserole
Quick Bean and Halloumi Casserole



  • 3 tbsp olive oil
  • 1 sliced red onion
  • 1 sliced red pepper
  • 2 crushed garlic cloves
  • 3 tbsp red pesto
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 400g tin of mixed beans, drained
  • 400g tin of chopped tomatoes
  • 125g sliced halloumi
  • Small bunch of coriander, chopped
  • Cook the onion and red pepper in 2 tbsp of oil and a pinch of salt until softened. Add the pesto, garlic, paprika and coriander, cook for a minute more, then tip in the beans and tomatoes. Stir in half a can of water, then bring to a simmer and cook for 10 mins.
  • Meanwhile, fry the halloumi in the remaining oil until golden brown all over. Spoon the bean stew into bowls and top with the halloumi and some chopped coriander, and enjoy with a hunk of garlic bread, if you fancy.
20 mins
2 serving

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