Smokey Halloumi and Tomato Stew

with Almonds

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low-carb
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low-carb
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Instructions

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1 Prep

Peel and finely chop the onion and garlic. Finely chop the celery. Roughly chop the roasted peppers

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2 Sweat

Heat a large pan with a very generous drizzle of olive oil over a medium-low heat. Add the onion and celery with a generous pinch of salt and cook for 6 min until soft. Once soft, add the smoked paprika and garlic and cook for 1 min further. 

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3 Simmer

Add the, vinegar, honey, peppers, measured water and tomato passata. Simmer for 20 min. After 20 min, add the pestohalloumi and butter beans to the stew and simmer for 5 min further. 

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4 Prep again

Meanwhile, roughly chop the almonds. Cube the halloumi. Drain and rinse the butter beans

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5 Serve

Serve immediately and garnish with the chopped almonds and fresh parsley leaves.

Tips for fussy eaters

Serve with crusty bread for a carby version!

Pro tip

Serve immidiately, while the halloumi is hot. This way it will be nice and oozy!

What we love most about this stew? It only requires one pan!

Cooking Time: 30 min

Cals 785 · Prot 38 · Carbs 48 · Fat 49

Ingredients

Number of people

Red onion 1 Piece
Garlic cloves 2 Pieces
Celery 1 Piece
Roasted peppers 150 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Smoked paprika powder 2 Grams
Red vinegar 15 ML
Honey 20 Grams
Water 300 ML
Tomato passata 200 Grams
Red pesto 50 Grams
Whole almonds 40 Grams
Halloumi 200 Grams
Butter beans 240 Grams
Fresh parsley 15 Grams

What we love most about this stew? It only requires one pan!

Cooking Time: 30 min

Cals 785 · Prot 38 · Carbs 48 · Fat 49

Instructions

photo

1 Prep

Peel and finely chop the onion and garlic. Finely chop the celery. Roughly chop the roasted peppers

photo

2 Sweat

Heat a large pan with a very generous drizzle of olive oil over a medium-low heat. Add the onion and celery with a generous pinch of salt and cook for 6 min until soft. Once soft, add the smoked paprika and garlic and cook for 1 min further. 

photo

3 Simmer

Add the, vinegar, honey, peppers, measured water and tomato passata. Simmer for 20 min. After 20 min, add the pestohalloumi and butter beans to the stew and simmer for 5 min further. 

photo

4 Prep again

Meanwhile, roughly chop the almonds. Cube the halloumi. Drain and rinse the butter beans

photo

5 Serve

Serve immediately and garnish with the chopped almonds and fresh parsley leaves.

Tips for fussy eaters

Serve with crusty bread for a carby version!

Pro tip

Serve immidiately, while the halloumi is hot. This way it will be nice and oozy!

Ingredients

Number of people

Red onion 1 Piece
Garlic cloves 2 Pieces
Celery 1 Piece
Roasted peppers 150 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Smoked paprika powder 2 Grams
Red vinegar 15 ML
Honey 20 Grams
Water 300 ML
Tomato passata 200 Grams
Red pesto 50 Grams
Whole almonds 40 Grams
Halloumi 200 Grams
Butter beans 240 Grams
Fresh parsley 15 Grams
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