Halloumi hash

This recipe uses mainly tinned ingredients, so not only is it quick, it’s a good standby.

olive oil, for frying

2 x 225g blocks of halloumi, sliced into

½–1cm-thick slices

1 onion, finely sliced

2 red peppers, deseeded and

finely sliced

200g long-stem broccoli,

ends trimmed

2 x 567g cans peeled new potatoes,

drained and rinsed

2 garlic cloves, finely chopped

400g can chickpeas, drained

1 tbsp smoked paprika

1 tbsp tomato purée

2 tbsp boiling water

1 Add a small amount of oil to a large, non-stick frying pan on a medium heat. When hot, add the halloumi slices and fry for 7-10 mins, turning regularly, until golden brown on both sides. Set the halloumi aside.

2 Tip the onion, peppers and broccoli into the same pan. Add a little more oil if you need to, and fry on a medium heat for 5 mins, stirring occasionally, until the onion is softened.

3 Pat the potatoes dry with kitchen paper. Cut each potato in half, then add the halves to the pan along with the garlic, chickpeas and paprika. Fry for 10 mins on a low heat, stirring regularly and adding more oil if the pan gets too dry, until the vegetables are tender and the potatoes heated through.

4 Stir in the tomato purée and boiling water and season. Fry for a final 2 mins, until the potatoes and vegetables are coated. Top with the halloumi and serve straight from the pan.