Dinner recipe
A quick vegetarian tomato stew with golden halloumi, butter beans, courgette, spinach, lemon, and mint.
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Ingredients
wide non-stick frying pan, plate, knife, chopping board, grater, wooden spoon
Method
Cut the halloumi into bite-sized cubes, drain and rinse the butter beans, dice the courgette and red pepper, grate the garlic, chop the mint, and zest and juice the lemon.
Heat 0.5 tablespoon olive oil in a wide non-stick frying pan over a medium-high heat. Add the halloumi and cook for 2 to 3 minutes on two sides until golden. Lift onto a plate.
Add the remaining 1 tablespoon olive oil to the pan with the courgette, red pepper, garlic, smoked paprika, a pinch of salt, and black pepper. Cook for 5 minutes until the pepper is glossy and the garlic smells mellow.
Pour in the passata and stir in the butter beans. Simmer for 9 to 10 minutes until the sauce thickens and coats the beans.
Fold through the baby spinach, lemon zest, lemon juice, and half the mint. Return the halloumi to the pan for 2 minutes until hot, keeping the golden pieces on top where possible.
Spoon into shallow bowls and scatter with the remaining mint. Add a little extra black pepper if liked.
