"When the going gets weird, the weird turn pro." Hunter S. Thompson

Halloumi and Bean Stew

Serves 4

Ingredients

• 2 tbsp olive oil, plus extra to brush
• 1 medium onion
• 1 yellow pepper, deseeded and chopped
• 2 medium courgettes, diced
• 1 garlic clove, crushed
• 2 tsp tomato puree
• 300g cherry tomatoes, halved
• 250g halloumi, sliced
• 400g tin flagolet beans, drained and rinsed
• 100g watercress
• 1 tsp chilli oil

Method

1. Heat the oil in a pan and fry the onions and peppers for 5 minutes. Stir in the courgette, garlic and tomato puree and cook for 2 minutes.
2. Add the cherry tomatoes and simmer gently for 10 minutes.
3. Meanwhile, brush the halloumi with olive oil and grill until lightly browned on both sides.
4. Add the beans to the vegetables and cook for 2-3 minutes until warmed through. Stir in the watercress and chilli oil. Serve topped with the halloumi slices.

Serve with crusty bread.

Courtesy of Good Housekeeping