Cumin and Harissa Butterbean Halloumi Bake

If you’re into batch cooking here’s an idea for how to use our cumin and harissa baked butterbeans. Top with halloumi, grill until golden and bubbly a...nd enjoy. You can eat it on its own as a light meal or add a cooked grain, some wholemeal toast or a side salad to round it out into a more substantial option. Read more If you’re into batch cooking here’s an idea for how to use our cumin and harissa baked butterbeans. Top with halloumi, grill until golden and bubbly and enjoy. You can eat it on its own as a light meal or add a cooked grain, some wholemeal toast or a side salad to round it out into a more substantial option.

Diet

Vegetarian Pescatarian

Contains

Dairy

Ingredients

Serves 4

Metric Imperial

passata

Swaps: chopped tomatoes (can)

sundried tomato paste

feel free to omit, but it adds a nice flavour boost

harissa paste

balsamic vinegar

cumin (ground)

butter beans (can)

drained

halloumi cheese

0.5cm sliced

Share ingredients

Ingredients

Serves 4

Metric Imperial

passata

Swaps: chopped tomatoes (can)

sundried tomato paste

feel free to omit, but it adds a nice flavour boost

harissa paste

balsamic vinegar

cumin (ground)

butter beans (can)

drained

halloumi cheese

0.5cm sliced

Share ingredients

Method

Gather and prepare your ingredients.

To make the beans, place the passata, sundried tomato paste, rose harissa, balsamic vinegar, cumin, and butterbeans into a wide, ovenproof saucepan over medium heat. Bring to a simmer and cook for 10-12 minutes, until darkened and reduced. Adjust seasoning to taste.

While the beans are cooking, preheat your grill to medium-high. Arrange the halloumi slices over the beans. Place under the grill and cook for about 5-6 minutes, until golden and bubbly. Keep an eye on it during cooking as timing will depend on the strength of your grill.

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