This vegetarian recipe is a quick but delicious mid-week supper
2tbsp olive oil, plus extra to brush
1 medium onion, chopped
1 yellow pepper, deseeded and chopped
1 medium courgette, diced
1 garlic clove, crushed
2tsp tomato purée
395g tin cherry tomatoes
Pinch of caster sugar
250g (9oz) halloumi, sliced
400g tin flageolet beans, drained and rinsed
100g (3½oz) watercress
1tsp chilli oil
½ lemon, cut into wedges
Heat the oil in a large pan and fry the onion and pepper for 2-3min. Stir in the courgette, garlic and tomato purée and cook for another 2min.
Add the cherry tomatoes and caster sugar and bring to the boil, then simmer gently for 8min until thickened slightly.
Meanwhile, put a griddle pan over a medium heat and brush lightly with oil. Griddle the halloumi for 1-2min on each side until golden.
Add the beans to the veg and cook for another 2min until warmed through. Stir in the watercress and chilli oil and top with the halloumi slices, serving the lemon wedges alongside to squeeze over.