Dave’s incredible beans

Method

1. Preheat the oven to 180°C.
2. Place the butternut squash on a baking tray, add the paprika, 1 tablespoon of the olive oil and some salt and pepper, and toss to coat. Roast for 20 minutes.
3. Meanwhile, sweat the onion and garlic in a frying pan (skillet) with 1 tablespoon olive oil, until soft and golden. Add the red wine vinegar and sugar to the onions, followed by the tomato passata and a splash of water. Bring to a simmer, then add the butter beans and roasted squash.
4. Season the beans with salt and pepper and divide between individual ovenproof bowls. Bake for 30 minutes.
5. Heat a griddle pan up to full whack, then rub the sourdough bread with another tablespoon of olive oil and season with salt. Place on the griddle and cook until crispy and blackened.
6. In the same pan, char the cubes of halloumi until golden brown.
7. Carefully remove the beans from the oven. Add the sourdough slices and halloumi cubes to each bowl and garnish with coriander leaves. A final dusting of paprika at this stage would be perfect.