- 1 red onion
- 2 carrots
- 2 celery sticks
- 2 tomatoes
- 400g tin of butter beans
- 75g bulgar wheat
- A pinch of cayenne pepper
- 400ml passata
- 150g halloumi
- A handful of flat leaf parsley, leaves only
- ½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- 250ml boiling water
- Large pan with a lid
- Sieve
- measuring jug
- Non-stick frying pan
- 1.
Peel and finely chop the red onion. Peel the carrots and dice them to match. Trim the dry ends off the celery sticks and finely slice them.
- 2.
Warm a large pan for 1 min over a medium heat, then add ½ tbsp oil and the diced veg. Season with a pinch of salt and pepper. Pop a lid on the pan (or use a baking tray if you don’t have a lid) and fry for 8 mins, stirring a few times.
- 3.
While the veg cook, dice the tomatoes. Drain the butter beans and rinse them under cold water.
- 4.
Stir the tomatoes into the veg. Tip in the bulgar wheat and stir to mix. Tip in the butter beans and add a pinch of cayenne pepper (it’s spicy, so use as much or as little you like).
- 5.
Pour in the passata and top up the pan with 250ml boiling water. Give the stew a stir, then put the lid back on and simmer for 15 mins.
- 6.
While the stew simmers, drain the halloumi and chop it into chunks around 1cm across. Warm a non-stick frying pan over a medium heat for 1-2 mins, then add the halloumi to the pan (no need for oil, although you can add a little if you prefer). Fry for 4-5 mins, turning the cheese occasionally, so it’s golden brown all over. Set aside. Roughly chop the parsley leaves.
- 7.
Taste the stew and add a pinch more salt, pepper or cayenne if you think it needs it. Ladle the stew into warm bowls, top with the halloumi and garnish with the chopped parsley leaves.