250g halloumi - cubed
x2 peppers; one red, one green - quartered
half a red onion - finely sliced
half a white onion - finely sliced
390g carton of passata (or you could use a tin of chopped tomatoes and a tbs tomato puree)
x1 clove of garlic - crushed or finely diced
tin of beans; cannellini, haricot or butter beans all taste great!
100g mushrooms - quartered
150g cherry tomatoes - halved
1 First quarter the the peppers (leaving stem), drizzle with oil and place them under a hot grill for 5 minutes, turning occasionally.
2 In a large pan over medium heat add olive oil, crushed garlic and the finely sliced onions and leave them for 2-3 mins with regular stirring.
3 Then add the passata and the halved cherry toms, mushrooms and chosen beans along with any of the liquid in the tin, then cube the halloumi.
4 Replace the peppers under the grill with the halloumi cubes, leave the halloumi under the heat for about 5-7 minutes or until the cubes are starting to golden - remember to turn! Remove the stems from the peppers, slice them and add to the pot.
5 Add the spinach whole and leave the stew to simmer for 10-15 mins on a low heat, adding the halloumi when it is ready.
The stew is usually ready when the spinach has melted into the stew and is tasty either served on its own or with pasta, you could could also add more beans of your choice or even mixed beans.