Halloumi-Topped Smoky Tomato Beans

Boil half a kettle

Peel and cut the red onion[s] into wedges

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the onion wedges with a pinch of salt and cook for 3-4 min or until softened, separating the onion into petals

While the onion petals are softening, peel and finely slice (don't chop!) the garlic

Drain and rinse the cannellini beans

Once the onion has softened, add the sliced garlic to the pan with the smoked paprika and drained cannellini beans and cook for 1-2 min or until the garlic has softened

Preheat the grill to high

Wash the spinach, then pat it dry with kitchen paper

Add the spinach to the pan with the chopped tomatoes and 100ml [160ml] boiled water

Give everything a good mix up and cook for 2-3 min or until the spinach is bright green and wilted and the sauce has slightly thickened – these are your smoky tomato beans

Meanwhile, grate the halloumi

Transfer the smoky tomato beans to an oven-proof dish

Top with the grated halloumi then sprinkle the dried oregano over the top

Put the dish under the grill for 5 min or until the halloumi has begun to melt and crisp up – these are your halloumi-topped smoky tomato beans

While the dish is under the grill, wash the gem lettuce and pat dry, then cut into 4 [8] wedges