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