Name: Turkish Oven-Roasted Beans
Total time: 50 min
Yield: 4
Ingredients: 1 large fennel bulb (550g); 2 tbsp extra virgin olive oil; 1 tsp ground allspice; 2 tsp cumin seeds; 400g can cherry tomatoes; 2 x 400g cans butter beans, drained, rinsed; 2 tbsp pomegranate molasses; 225g haloumi, sliced; ¼ cup fresh flat-leaf parsley leaves; 4 wholemeal pitta bread pockets (600g), halved, toasted

VMG Recipes