- 1 red onion
- 2 carrots
- 2 celery sticks
- 2 vine tomatoes
- 400g tin of butter beans
- 150g bulgar wheat
- A pinch of cayenne pepper
- 330ml cherry tomato passata
- 225g 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
- Baking tray (optional)
- 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 on a medium heat, then add ½ tbsp olive 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 with cold water. Fill and boil your kettle.
- 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 400ml 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 1cm chunks. Warm a non-stick frying pan on a medium heat for 1-2 mins, then add the halloumi to the pan (no need for oil, but you can add a little if you like). 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 to serve.