Spiced Red Pepper Stew

Ingredients:  (Serves 2 to 3)

• 2 shallots, sliced
• 1 tsp fennel seeds
• 2 tsp smoked paprika
• 1 red pepper, sliced
• 1 x 400g tin of cherry tomatoes
• 2 tsp honey
• 1 x 400g tin cannellini beans
• 1/2 lemon, juiced
• 250g halloumi, sliced into batons
• Extra virgin olive oil

Method

1. In a large pan over medium heat, heat around 3-4 tbsp of olive oil (a generous amount) and add the shallots, sliced, and allow to heat up gently. You want to gently sweat these down without browning them too much so keep on medium heat.
2. After 10 minutes or so, add the fennel seeds and smoked paprika. Toast for around 1-2 minutes then add the sliced red pepper. Coat in the oil and leave to cook gently for around 20 minutes, or until the shallots are almost melting away and the peppers are turning jammy and soft.
3. After they are soft and jammy, add the beans (with their bean liquid) and the cherry tomatoes. Season well with salt, add the lemon juice and honey. Stir well and once it begins to bubble, turn the heat down to low and simmer for around 20 minutes again, stirring occasionally. When nearly done, fry the halloumi in a separate pan in a bit of olive oil then nestle into the stew. Taste for seasoning, adjust salt and lemon and enjoy! .

Helen Edwardson