This is very quick and easy to make, and ideal for a midweek evening meal.
You will need (for 2 portions):
2 tbsp olive oil
200g fresh white mushrooms
4 spring onions
2 cloves garlic
1 tin baked beans
25g blanched almonds (flaked almonds would be fine too)
2 tbsp chopped parsley
Preheat your grill on medium.
Cut the spring onions into 1cm chunks, clean and quarter the mushrooms, crush the garlic.
Place a large pan on a medium heat, and heat up the olive oil. Add the spring onions, garlic, mushrooms and thyme. Toss in the oil then cover and leave for about 2 min until it all starts to soften.
Meanwhile, warm up a small frying pan. If you are using whole blanched almonds, crush them roughly in a pestle and mortar (or food processor), if using flaked almonds, leave them as they are.
When the frying pan is hot add the almonds to it and let them toast until golden. Make sure you keep an eye on them though: they would burn in no time if left unattended. When golden, take off the heat and set aside.
When the mushrooms have softened, add the baked beans, salt and pepper to taste, and warm through.
Slice the halloumi as evenly as you can (you should end up with 6 slices), and pop it under the grill on a baking tray lined with baking paper.
As soon as the halloumi is nice and golden (this should take 1 to 3 min depending on your grill), take it away from under the grill.
To serve, spoon the bean and mushroom stew into shallow bowls, top with the cheese and scatter the almonds on top. Finish with the chopped parsley.