Smoky Paprika Halloumi with Peppers and Butter Beans
Ingredients
- 250 g halloumi
- 4 mixed peppers
- 400 g tinned butter beans
- 2 tsp smoked paprika
- 3 tbsp olive oil
- 2 red onion
- 250 g cherry tomatoes
- 3 garlic cloves
- 15 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 488 kcal
- Protein
- 23.2 g
- Carbohydrate
- 32.9 g
- of which sugars
- 14.5 g
- Fat
- 27.2 g
- of which saturates
- 12.4 g
- Fibre
- 10.1 g
- Salt
- 2.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Deseed and slice the peppers, and cut the red onions into wedges.
- 2
Drain and rinse the butter beans. Toss with the peppers, onions, crushed garlic, smoked paprika and olive oil on a large baking tray. Season generously.
- 3
Roast for 20 minutes until the peppers soften and start to char at the edges.
- 4
Add the cherry tomatoes and halloumi slices to the tray. Return to the oven for 12 minutes until the halloumi is golden.
- 5
Scatter with fresh parsley and serve straight from the tray with crusty bread if liked.
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