Heat up a little olive oil in a pan and add the onions, garlic and pepper for 3 mins. Add in the chopped courgette and tomato puree and heat for another 3 mins. Add the chillies, sugar and tinned tomatoes, bring to the boil and simmer gently for a further 7 mins. Add in the flageolet beans and chopped halloumi and heat for 3 mins before finally stirring through the watercress. Serve with a slice of lemon and fresh crusty bread.
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