Greek butter beans with halloumi
Serves: 2
Total time: 
Recipe photograph by Toby Scott
Greek butter beans with halloumi
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
338Kcal
Fat
12gr
Saturates
6gr
Carbs
27gr
Sugars
12gr
Fibre
11gr
Protein
24gr
Salt
1.7gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1½ tsp olive oil
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, crushed
- ½ tsp ground cinnamon
- 1 x 400g tin butter beans, rinsed and drained
- 1 x 400g tin cherry tomatoes
- 1 tbsp chopped dill, plus extra to serve
- ½ lemon
- ½ x 225g pack light halloumi, sliced
Step by step
- Heat 1 tablespoon olive oil in a large pan. Add the onion, celery and garlic; cook over a medium heat for 3-4 minutes. Add the cinnamon and 100ml just-boiled water; cook over a high heat for about 8 minutes until the vegetables have softened and the liquid has mostly evaporated.
- Add the butter beans, cherry tomatoes, 1 tablespoon of the dill, the zest of ½ lemon and about 1 teaspoon lemon juice to the pan. Season and simmer over a medium heat for 5-10 minutes until reduced a little.
- Meanwhile, heat ½ teaspoon olive oil in a nonstick frying pan over a high heat. Fry the halloumi for 1-2 minutes each side until golden. Spoon the beans into bowls, top with the halloumi. Sprinkle with dill; serve with crusty bread of your choice!
