Smoky beans on toast with halloumi & tahini drizzle

Sweet, smoky tomato butter beans with grilled halloumi and a creamy tahini dressing. Quick, tasty and packed with flavour.

This recipe has a gorgeous combination of flavours and textures - the beans are sweet and smoky, and go so well with the salty fried halloumi chunks. Finish with tahini for a really tasty vegetarian lunch or dinner.

You only need 15-20 minutes and a few store cupboard ingredients to make it, but it has so much flavour and is also really high in protein.

I’ve kept the recipe really simple as that’s what so many of you seem to like, but have suggested some optional extras should you wish.

You’ll need (serves 2):

• 1 block halloumi, cut into small cubes

• 1 tin chopped tomatoes

• 1 tin butter beans, drained

• 1 heaped tbsp smoked paprika

• 1 tsp garlic powder (or fresh garlic)

• 2 tbsp tahini

• 1/2 a lemon (optional)

• Sourdough bread, sliced

• Parsley, chopped (optional)

Add the tomatoes, butter beans, smoked paprika and garlic to a pan along with a little salt and pepper. Stir and cook over a medium heat for about 10 minutes.

Fry the halloumi in a little oil in a heavy frying pan until golden on both sides.

In a small bowl, add the tahini along with a squeeze of lemon if using, and 2-3 tbsp water. Mix well until smooth and season with a little salt and pepper. You want a spoonable consistency, so add a dash more water if needed.

Toast and butter the bread. Spoon over the beans, add the halloumi then finish with the tahini dressing. Add parsley too if you like. Dig in.