Winter Veggie Stew

It’s begun to get colder, which means it’s time for heartier, more comforting, warming meals. Summer salads and sunny citrus infused dishes are a thing of the past. It is stew time!

Melty Vegetable & Halloumi Stew

This vegetable stew is inspired by Sicilian cooking, where they like to use sweet sultanas and sharp capers to achieve a sweet and sour base flavour. We’ve added salty halloumi, because we love the way it softens and starts to melt into the stew.

Cooking Time: 30mins

Ingredients (take a look at our Market Place section on the website for these ingredients)

For 2 people [double for 4]

  • 15g capers
  • 30g sultanas
  • 1 yellow pepper
  • 2 tbsp red wine vinegar
  • 1 courgette
  • 225g halloumi
  • 75g bulgur wheat
  • 2 tbsp tomato paste
  • 2 garlic cloves
  • 1 red onion

You’ll also need

Olive oil, pepper, vegetable oil

Cooking instructions

  1. Peel and chop the red onion[s] roughly
  2. Deseed the yellow pepper[s](scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces
  3. Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [4 tbsp] vegetable oilover a medium heat
  4. Once hot, add the onion and pepper
  5. Cook for 10 min or until they have softened but not coloured
  6. Tip: reduce the heat if they are colouring too quickly
  7. Meanwhile, peel and finely chop (or grate) the garlic
  8. Top and tail the courgette[s]and cut into bite-sized pieces
  9. Chop the sultanas roughly
  10. Add the bulgur to a pot with plenty of salted boiled water (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot
  11. Add the tomato pastecourgettesultanasgarliccapersred wine vinegar and a generous few grind of pepper to the pan
  12. Cook for 2 min, then add 300ml [600ml] boiled water 
  13. Cover with a lid and cook for 5 min further
  14. Meanwhile, cut the halloumi into bite-sized pieces
  15. Add the halloumi to the pan, cover and cook for a further 4-6 min or until the halloumi has started to melt into the stew
  16. Serve the stew with the bulgur and drizzle with a little olive oil