Smoky Halloumi and Tomato Stew

with Almonds
What we love most about this stew? It only requires one pan!
781 Reviews
Cals 653 · Prot 33 · Carbs 54 · Fat 35
Vegetarian
Chef's choice
Low-Carb
Try Hello Chef Now
40 min
Smoky Halloumi and Tomato Stew with Almonds
What we love most about this stew? It only requires one pan!
781 Reviews
Cals 653 · Prot 33 · Carbs 54 · Fat 35
Vegetarian
Chef's choice
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Red onion
1 Piece
Garlic cloves
2 Piece
Celery
1 Piece
Red pepper
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Smoked paprika powder
2 Grams
Red vinegar
15 ML
Honey
15 Grams
Vegetable stock cube
0.5 Piece
Water
300 ML
Tomato passata
200 Grams
Whole almonds 2*
40 Grams
Halloumi 4*
200 Grams
Butter beans
240 Grams
Red pesto 2*4*5*
50 Grams
Fresh parsley
15 Grams

Allergens

*2 Tree Nuts, *4 Milk, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Peel and finely chop the onion and garlic. Finely chop the celery. De-seed and roughly chop the peppers.
Fry

2 Fry

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

3 Simmer

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

4 Prep

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

5 Finish stew

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

6 Serve

Divide the stew among bowls and garnish with the chopped almonds and fresh parsley leaves.
Tip! Serve immediately, while the halloumi is hot. This way it will be nice and oozy!
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