Approx 300g fresh borlotti beans (or a drained 400g tin if you can’t get fresh). You can also use green lentils, flageolet, or cannelini beans

3-4 ripe tomatoes – chopped

1x400g tin of chopped tomatoes

2-3 cloves garlic – finely chopped

1 medium onion – chopped

olive oil – about 4 tablespoons

Small handful of chives – snipped

salt and pepper

2-3 heads spring greens - sliced

250g halloumi - cut into 4 slices

Heat about 2 tablespoons of oil in a pan or frying pan, but use one that has a lid. Fry the garlic and onion gently until softened then add the beans and tomatoes. Cover a simmer gently for about 40 minutes. Add the parsley, salt and pepper and cook for a further 10 minutes. Add the remainder of the oil and leave to one side with the lid on

Take 2-3 heads of spring greens. Slice finely and drop into boiling water for 10-12 minutes until tender. Drain, season and add a splash of chili infused oil – or olive oil if you aren’t into heat. Cover and set to one side

Take one 250g pack of halloumi, cut into four slices and place under the grill, turning once. When and brown, remove from the heat and now plate up the dish

Start by dividing the greens between the four plates, making a small crater in the middle of each pile. Fill the crater with the beans then place a slice of halloumi on top. Finish with a drizzle of oilive oil or chili oil and the snipped chives