Use a can of combined beans to make this tomato-based veggie stew with halloumi. Make it in simply 25 minutes for a fast and straightforward midweek supper
- Prep:5 minutes
- Cook dinner:20 minutes
- 3 tbsp , thinly sliced
- 1 , thinly sliced
- 2 , crushed
- 3 tbsp , sundried tomato pesto or vegan various
- 1 heaped tsp floor , drained and rinsed
- 400g can chopped , sliced
- ½ small bunch of , finely chopped
- garlic bread, to serve (optionally available)
- STEP 1
Warmth 2 tbsp of oil in a frying pan over a medium warmth. Add the onion and pepper, together with a pinch of salt and fry for 10 minutes or till softened. Add the garlic, pesto and floor coriander, and prepare dinner for 1 min. Tip within the beans and tomatoes together with ½ can of water, then convey to a simmer and prepare dinner uncovered for 10 minutes.
- STEP 2
Add the remaining oil to a separate frying pan over a medium warmth. Fry the halloumi for two minutes on all sides or till golden brown.
- STEP 3
Style the beans for seasoning, then spoon into deep bowls. High with the halloumi and scatter over the chopped coriander. Serve with garlic bread, should you like.
