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Melty Vegetable & Halloumi Stew

Melty Vegetable & Halloumi Stew

4rating out of 5

(498 reviews from our customers)

Prep Time

30 min



This vegetable stew is inspired by Sicilian cooking, where they like to use sweet sultanas and sharp capers to achieve a sweet and sour base flavour. We've added salty halloumi, because we love the way it softens and starts to melt into the stew.

Prep Time

30 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
75g bulgur wheat †
30g sultanas
1 yellow pepper
2 garlic cloves
tomato paste 3.18
2 tbsp tomato paste †
15g capers
225g Cypriot halloumi †
1 courgette
2 tbsp red wine vinegar †
You Will Need
Olive oil, pepper, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 75g bulgur wheat<span class="strong">†</span>
  • 1 bag of sultanas (30g)
  • 1 yellow pepper
  • 1 garlic clove
  • 2 tbsp tomato paste<span class="strong">†</span>
  • 1 bag of capers (15g)
  • 225g Cypriot halloumi<span class="strong">†</span>
  • 1 courgette
  • 1 red wine vinegar sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 637 kJ
153 kcal
2511 kJ
601 kcal
of which saturates
7.4 g
4.3 g
29 g
17 g
of which sugars
13.5 g
5.8 g
53 g
22.8 g
Fibre 2.7 g 10.7 g
Protein 8.6 g 33.8 g
Salt 0.91 g 3.57 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
75g bulgur wheat
bulgur (gluten)
1 bag of sultanas (30g)
sultanas, sunflower oil
1 yellow pepper
yellow pepper
1 garlic clove
2 tbsp tomato paste
tomatoes (sulphites)
1 bag of capers (15g)
Capers, water, vinegar, salt.
225g Cypriot halloumi
pasteurised cows milk, pasteurised sheeps milk, pasteurised goats milk, salt, vegetarian rennet, mint
1 courgette
1 red wine vinegar sachet (30ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
  • Allergens highlighted by † (gluten, sulphites, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Melty Vegetable & Halloumi Stew

Boil a kettle

Peel and chop the red onion[s] roughly

Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

2 Melty Vegetable & Halloumi Stew

Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [4 tbsp] vegetable oil over a medium heat

Once hot, add the onion and pepper 

Cook for 10 min or until they have softened but not coloured 

Tip: reduce the heat if they are colouring too quickly

3 Melty Vegetable & Halloumi Stew

Meanwhile, peel and finely chop (or grate) the garlic 

Top and tail the courgette[s] and cut into bite-sized pieces 

Chop the sultanas roughly 

4 Melty Vegetable & Halloumi Stew

Add the bulgur to a pot with plenty of salted boiled water (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot


5 Melty Vegetable & Halloumi Stew

Add the tomato paste, courgette, sultanas, garlic, capers, red wine vinegar and a generous few grinds of pepper to the pan 

Cook for 2 min, then add 300ml [600ml] boiled water 

Cover with a lid and cook for 5 min further

6 Melty Vegetable & Halloumi Stew

Meanwhile, cut the halloumi into bite-sized pieces

7 Melty Vegetable & Halloumi Stew

Add the halloumi to the pan, cover and cook for a further 4-6 min or until the halloumi has started to melt into the stew


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Serve the stew with the bulgur and drizzle with a little olive oil


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