SERVES 4 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 45 MINUTES
Caroline Matthews created the health and wellness blog Health Magazine and now has 1000's of followers. Caroline says: "This butter bean, halloumi and chilli stew is the perfect combination of hot, hearty and wholesome and brings an unmistakable uplift to the mid-week meal mundanity that blights us all at this time of year. The hero of the dish… well, it has to be the Cyprus Village Halloumi, of course!"
Check below for the recipe and here's Caroline's own step by step video:
INGREDIENTS
1 pack of Cyprus Village Halloumi
A few drizzles OliveOlive Fused Chilli Oil
1 onion
2 carrots
2 celery stalks
2 carrots
2 peppers
1 jar of passata
300ml water
15g tomato puree
1 vegetable stock cube
1 jar of butter beans
METHOD
Finely dice and fry off the onion in a little chilli oil. Stir in the puree and passata, along with 300ml water. Add the peppers, carrots and celery (finely chopped). Stir in the stock cube and butter beans.
Simmer for at least half an hour.
Slice and fry the halloumi until golden on both sides. Serve the beans with the halloumi and finish with a drizzle of chilli oil and a side of garlic bread.