- 1 red onion, diced  

- 1/4 tsp salt  

- 2 garlic cloves, minced  

- 1 tsp paprika (sweet or smoked)  

- 1 tsp cumin  

- 1 red capsicum, finely diced  

- 250 g punnet cherry tomatoes, finely diced  

- 2 tbsp tomato paste  

- 1 medjool date, chopped  

- 1 cup bone broth  

- 400g tin of cannellini beans  

- 250 g halloumi, sliced into 1 cm slices (roughly 6-8 slices)  

 - Handful fresh coriander or parsley, roughly chopped  

To serve - dollops of yoghurt, avocado, sourdough 

2. Turn the heat on low. Add onion and salt, and sauté for 10 minutes.  Turn the heat up slightly to medium-low, add the garlic and spices and stir.  

3. Next add the capsicum, tomatoes, tomato paste, date and bone broth. Stir to combine, then simmer for 10 minutes. Taste and adjust for salt.  

4. Stir through the beans, then gently layer the halloumi on top of everything.  

5. Place in the oven and cook for 10-15 minutes or until the halloumi is golden (you could also use a grill if that's easier for you).  

6. Sprinkle herbs on top, then serve with some yoghurt, avocado and sourdough.