Informations supplémentaires
35 min.
|
731 kcal
|
easy
|
|
Printable version
1. Setup
Chop the onion. Cut the halloumi into slices. Cut the pepper into small cubes. Drain and rinse the white beans.
2. Make the stew
Heat a drizzle of oil in a large skillet over medium-high heat. Add the onion, pepper, spices, salt and pepper. Cook 4-5 minutes. Add the tomatoes, 120 2P | 180 3P ml of water and 1 tbsp. of sugar. Reduce the heat, cover and cook 6-8 minutes over medium-low. Add the white beans and spinach. Mix well and simmer for another 2-3 minutes. Adjust the seasoning to taste.
3. Cook the halloumi
Warm up a nonstick pan over medium-high heat. Cook the halloumi slices for about 2 minutes on each side or until browned. Add a light drizzle of oil if you're worried the halloumi will stick to your pan.
4. Toast the bread
Toast the slices of bread in a toaster to your liking.
5. Plate your dish
Serve the tomato and white bean stew. Garnish with the halloumi and a drizzle of olive oil. Serve with the toasted bread. Bon appétit!
160gHalloumi Cheese
398mlWhite Kidney Beans
398mlDiced Tomatoes
0.5unitYellow Onion(s)
2unitMultigrain Bread
40gBaby Spinach
6gSpice Mix (chili flakes,dried oregano,garlic powder)
1unitPepper(s)
What you need
Pans, tongs, strainer
731 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
82g
27%
fat
29g
45%
cholesterol
100mg
33%
fiber
14g
56%
protein
40g
saturated
17g
85%
sodium
1897mg
79%
sugar
22g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg