White Beans and Halloumi Bake
with tomato sauce, spinach, bell pepper and toasted bread
Informations supplémentaires
35 min.
|
731 kcal
|
easy
|
|
Printable version
1. Setup
Chop the onion. Slice the halloumi. 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.
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!
200gHalloumi Cheese
398gWhite Kidney Beans
2gMultigrain Bread
1unitPepper(s)
40gBaby Spinach
0.5unitYellow Onion(s)
6gBruschetta Spices
398mlDiced Tomatoes
What you need
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