with garlic bread and golden halloumi
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Cannellini Beans
1 pack(s)
Garlic
2 unit(s)
Parsley
5 grams
Halloumi
200 grams
Harissa Paste
1 sachet(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Baguette
2 unit(s)
Prawns
150 grams
Oil
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Peel and grate the garlic (or use a garlic press).
- Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Pop the pepper onto a lined baking tray. Toss with salt, pepper and a drizzle of oil.
- Roast on the top shelf of your oven until soft and slightly charred, 15-18 mins.
- Meanwhile, drain and rinse the cannellini beans in a sieve.
- Transfer one-third to a bowl (reserving the rest) and mash with a fork.
- Roughly chop the parsley (stalks and all).
- Drain the cheese then cut into slices, three per person.
- Place the slices into a small bowl of cold water and leave to soak.
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, stir in the prawns and half the garlic. Cook until for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add the chopped tomatoes and 50ml water (per 2P).
- Bring to a simmer, then leave to bubble for 5 mins.
- Add the whole and mashed beans. Cook until the stew has reduced slightly, 5-6 mins.
- While the stew simmers, mix the remaining garlic and half the parsley with 1 tbsp oil (per 2P) in a small bowl.
- Halve the baguettes lengthways.
- Using a spoon, rub the herby garlic oil over the cut sides of the baguettes.
- Cut the herby baguettes into triangles.
- Add the pepper to the stew along with harissa paste and remaining parsley. Season to taste with salt and pepper.
- Pop the garlic bread onto the (now empty) baking tray. Cook on the top shelf of the oven until warmed through, 2-3 mins.
- Remove the cheese from the water and pat dry with kitchen paper.
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, add the cheese and fry until golden, 2-3 mins each side.
- Spoon the hearty harissa bean stew into bowls.
- Carefully arrange the cheese slices on top.
- Serve the garlicky baguette on the side.
4491
kJ
Energy (kJ)
1073
kcal
Energy (kcal)
42.6
g
Fat
19.8
g
of which saturates
104.1
g
Carbohydrate
20.8
g
of which sugars
22.4
g
Dietary Fiber
55.5
g
Protein
78
mg
Cholesterol
9.5
g
Salt
with garlic bread and golden fried cheese
with garlic bread and golden fried cheese
with garlic bread and golden halloumi
with garlic bread and golden fried cheese
with garlic bread and golden fried cheese
with garlic bread and golden cheese
