Cajun Spiced Beans with Halloumi
with roast sweet potato and garlic breadCalories
:Ā
981 kcalProtein
:Ā
44.9g proteinTotal
:Ā
30 minutesDifficulty
:Ā
EasyVeggie
Eat Me First
Allergens:
- Sulphites
- Rye
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Soya
- Cereals containing gluten
- Egg
- Milk
- Oats
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 pack(s)
Cannellini Beans
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
1 pack(s)
Passata
60 grams
Baby Spinach
2 unit(s)
Garlic
2 unit(s)
Ciabatta
(Contains: Rye, Wheat, Barley, Cereals containing gluten May be present: Soya, Cereals containing gluten, Egg, Milk, Oats)
1 sachet(s)
Vegetable Stock
65 grams
Creme Fraiche
(Contains: Milk)
200 grams
Diced Sweet Potato
50 grams
Grated Cheese
(Contains: Milk May be present: Milk)
200 grams
Halloumi
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
Water
to taste
Butter
(Contains: Milk)
Nutrition Values
Energy (kJ)4106 kJ
Energy (kcal)981 kcal
Fat44.9 g
of which saturates28.6 g
Carbohydrate83.7 g
of which sugars19.1 g
Dietary Fiber19.8 g
Protein44.9 g
Salt7.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
ā¢Sieve
ā¢Grater
ā¢Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240Ā°C/220Ā°C fan/gas mark 9.
- Peel and grate the garlic (or use a garlic press).
- Drain and rinse the cannellini beans in a sieve.
- Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over half the garlic, drizzle with oil and season with salt. Set aside.
2
- Add the sweet potato chunks to a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-30 mins.
- Turn the tray halfway through.
TIP: Use two baking trays if necessary.
3
- Place a pot over medium-high heat with a drizzle of oil.
- Once hot, add the Cajun spice mix and remaining garlic. Stir-fry until fragrant, 30 secs.
- Add the cannellini beans, passata, stock, creme fraiche, 75ml water (per 2P) and 1 tsp sugar.
- Stir to combine, bring to the boil, then lower the heat and simmer until slightly reduced, 5-6 mins. Season to taste with salt and pepper.
4
- Meanwhile, bake the garlic bread on the middle shelf of your oven until golden, 5-6 mins.
5
- Once the stew has slightly reduced, add the spinach and roasted sweet potato.
- Stir to combine and simmer until piping hot, 1-2 mins.
- Stir in a knob of butter and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
- Drain the halloumi then cut into slices (3 per person).
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil. Once hot, add the halloumi and fry until golden, 2-3 mins each side.
6
- Divide the beans between your bowls.
- Sprinkle over the cheese to finish.
- Serve the garlic bread alongside.
