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

Heat a large pan with a very generous drizzle of olive oil over a medium-low heat. Add the onion, peppers 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. 

Add the vinegar, honey, 0.5/0.5/1 stock cube, measured water and tomato passata. Simmer for 20 min.

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

After 20 min, add the pesto, halloumi and butter beans to the stew and simmer for 5 min further. Season to taste with salt and pepper.

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