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Harissa Butterbean Stew with Halloumi

and Garlic Bread
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
865 kcal
Protein
: 
39.8g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Barley
  • Cereals containing gluten
  • Cereals containing gluten
  • Rye
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

1 carton(s)

Butter Beans

2 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

225 grams

Halloumi

(Contains: Milk)

50 grams

Harissa Paste

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

Not included in your delivery

100 milliliter(s)

Water for the Beans

2 tbsp

Olive Oil for the Garlic Bread

Energy (kJ)3618 kJ
Energy (kcal)865 kcal
Fat45.8 g
of which saturates18.7 g
Carbohydrate55 g
of which sugars21.3 g
Dietary Fibre12.6 g
Protein39.8 g
Salt5.9 g
Potassium231.7 mg
Calcium6.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C.Pop the pepper onto a baking tray. Halve the pepper and discard the core and seeds. Chop into 2 cm chunks. Drizzle with oil, season with salt and pepper then toss to coat. Roast on the top shelf of your oven until soft and slightly charred, 15-18 mins. Peel and grate the garlic (or use a garlic press).

2

Drain and rinse the butter beans in a sieve. Transfer a third to a bowl and crush with a fork (we will use these later to thicken the bean stew). Trim the. Roughly chop the parsley (stalks and all). Drain the halloumi then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak.

3

Heat a splash of oil in a large saucepan over medium-high heat. Stir in half of the garlic and harissa paste, cook for 1 minute, then add the finely chopped tomatoes and water (see ingredients for amount). Bring to a simmer, then leave to bubble away for 5 mins. Then add the whole and crushed beans to the stew. Cook until the stew is nice and thick, 5-6 mins more.

4

In a small bowl, mix the remaining garlic and half of the parsley with the olive oil (see ingredients for amount). Cut the ciabatta in half (as though making a sandwich) and then into triangles, smear the herby garlic oil over the cut side.

5

When the peppers are roasted, stir into the stew, along with the remaining parsley, season with salt and pepper. Pop the ciabatta on the baking tray used for the pepper, bake on the top shelf of your oven until golden and crispy, 5-6 mins. Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

6

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Spoon the bean stew into bowls. Carefully arrange the halloumi slices on top and serve the garlic bread on the side. Enjoy!

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