Halloumi And Potato Stew - cooking recipe

Ingredients

10 shallots, peeled and halved
1 red pepper, sliced
1 leek, sliced
30 cherry tomatoes
10 pitted green olives
1 package halloumi cheese
10 medium new potatoes, boiled until just soft and halved
150 ml vegetable stock
1 jar green pesto sauce
2 teaspoons minced chilies
oil, to fry

Preparation

In a ovenproof casserole pan gently fry the shallots, pepper and leek, add the cherry tomatoes, olives, halloumi cheese, all the potatoes, pour over the stock and stir in the pesto and chilies.
Place in the oven and cook at 400 degrees F for 40 minutes.