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Dinner recipe

Halloumi Butter Bean Tomato Stew with Mint

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A vegetarian tomato stew with golden halloumi, butter beans, courgette, spinach, lemon and mint.

Start planningStart cookingIngredients
55 min385 kcal4 base servingsDinnerVegetarianGluten FreeOne Pan
ContainsMilk
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: halloumi, butter beans, passata, fresh mint

Dietary fit: Vegetarian, Gluten-free

Serving tip: Cool leftovers in shallow portions and refrigerate within 1–2hours at 0–5°C; use within 48hours or an earlier ingredient use-by limit. Reheat once only until steaming hot throughout.

Halloumi Butter Bean Tomato Stew with Mint plated and ready to serve.

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Ingredients

What you need

  • 250g halloumi
  • 480g butter beans
  • 500g passata
  • 250g courgette
  • 150g red pepper
  • 120g baby spinach
  • 1 lemon
  • 15g fresh mint
  • 22 1/2ml olive oil
  • 1 1/2 tsp smoked paprika
  • 2 cloves garlic

You'll also need

4l saute pan, 28cm nonstick frying pan, scales and measuring jug, knife and board, zester

Method

Step by step

Up to 8 clear steps
  1. Halloumi Butter Bean Tomato Stew with Mint cooking step 1: Prepare the stew ingredients.
    Step 1

    Prepare ingredients

    For more than four servings, repeat batches of no more than four. Divide displayed ingredients and measured method totals between batches; keep pan sizes, cut sizes and per-batch times fixed, and allow extra elapsed time. Cut courgette into 1cm pieces and pepper into 5mm strips. Cut halloumi into 5mm slices and pat dry. Drain and rinse beans to their displayed drained weight. Crush garlic and chop mint. Measure 2g lemon zest and 15ml juice; cut remaining fruit into wedges.

  2. Halloumi Butter Bean Tomato Stew with Mint cooking step 2: Brown the halloumi.
    Step 2

    Soften vegetables

    Heat all olive oil in a 4l saute pan over medium heat. Cook all courgette and pepper 8–10 minutes, stirring, until tender. Add all garlic and smoked paprika and stir 1 minute.

    10 min
  3. Halloumi Butter Bean Tomato Stew with Mint cooking step 3: Soften the vegetables.
    Step 3

    Simmer beans

    Add all passata and drained butter beans. Simmer gently 12–15 minutes, stirring, until beans are hot and sauce coats them. Keep the heat gentle to prevent catching.

    15 min
  4. Halloumi Butter Bean Tomato Stew with Mint cooking step 4: Simmer the beans.
    Step 4

    Brown halloumi

    During the final sauce simmer, heat a 28cm nonstick frying pan over medium-high heat. Divide halloumi into two equal batches, no more than 125g each. Dry-fry each batch 2–3 minutes on each side until golden, then lift onto a plate. Avoid crowding.

    3 min
  5. Halloumi Butter Bean Tomato Stew with Mint cooking step 5: Finish the stew.
    Step 5

    Add spinach and lemon

    Stir all spinach into the bean sauce 3 minutes until wilted. Take off heat and stir in all measured lemon zest and juice and half the mint.

    3 min
  6. Halloumi Butter Bean Tomato Stew with Mint cooking step 6: Serve with mint.
    Step 6

    Serve

    Divide all bean stew and cooked halloumi equally between bowls. Scatter remaining mint and serve all lemon wedges.