Halloumi, Butter Beans & Vegetable Stew

 

Ingredients:

200g halloumi, cubed

1 can butter beans, drained

1 zucchini, chopped

1 red bell pepper, chopped

1 small onion, chopped

2 garlic cloves, minced

400g chopped tomatoes

½ cup vegetable stock

1 tbsp olive oil

Salt & pepper, to taste

Fresh parsley, chopped

Instructions:

Heat olive oil in a pan and fry halloumi until lightly

golden, then remove.

In the same pan sauté onion, zucchini, and pepper with

salt and pepper until soft.

Add garlic and cook 1 min until fragrant.

Stir in chopped tomatoes, vegetable stock, and butter

beans.

Simmer 8–10 mins until slightly thickened.

Return halloumi to the pan and gently mix.

Finish with fresh parsley before serving.