White Bean Tomato Bake with Halloumi
This halloumi, kale & white bean bake is what vegetarian dinner dreams are made of! Serve with a loaf of crusty bread or a big green salad to keep it gluten free.
Servings 4 servings
Calories 383kcal
Ingredients
- 1 tablespoon Olive Oil
- Salt and Pepper
- 1 Red Onion chopped
- 4 cloves Garlic crushed
- 1 Red Pepper chopped
- 1 Red Chilli deseeded and chopped
- 1 tablespoon Smoked Paprika
- 1 teaspoon Cumin
- 1 teaspoon Dried Oregano
- 1 teaspoon Coriander Powder
- 2 400g tins Chopped Tomatoes
- 100 g Kale chopped
- 1 400g tin Cannellini Beans drained and rinsed
- 250 g Halloumi sliced
Instructions
- Heat the oven to 220°C/430°F. Heat the olive oil in a large saucepan over a medium heat. Add the onion and fry for 5 minutes until beginning to soften then add the garlic, pepper and chilli and fry for another 5 minutes.
- Season well with salt and pepper then add all the spices and stir to coat, cook for another minute. Pour in the chopped tomatoes and bring to a simmer then add the kale, cook for 10 minutes until the sauce has thickened slightly and the kale has wilted.
- Add the beans then tip the mixture into a baking dish. Top with the halloumi slices then place in the oven and bake for 10-15 minutes until the halloumi is browned.
Notes
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 383kcal | Carbohydrates: 33g | Protein: 23g | Fat: 19g | Saturated Fat: 11g | Sodium: 1266mg | Potassium: 698mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4630IU | Vitamin C: 106.6mg | Calcium: 809mg | Iron: 5.7mg