Crispy Halloumi With Tomatoes and White Beans

Name: Crispy Halloumi With Tomatoes and White Beans
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Olive oil, as needed; 1 pound cherry or grape tomatoes, halved lengthwise; 2 garlic cloves, minced or pressed; 1 tablespoon finely chopped parsley, plus more for serving; 1 teaspoon honey, plus more for serving; 1/2 teaspoon dried oregano or thyme; Salt and black pepper; 1 (15-ounce) can cannellini beans, butter beans or navy beans, drained; 1 (8-ounce) block halloumi, cut into 1/4-inch-thick slices; 1/2 lemon; Crusty bread (optional), for serving

Description: This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special.

Prep Time: 5

Cook Time: 25

Ingredients

Olive oil, as needed
1 pound cherry or grape tomatoes, halved lengthwise
2 garlic cloves, minced or pressed
1 tablespoon finely chopped parsley, plus more for serving
1 teaspoon honey, plus more for serving
1/2 teaspoon dried oregano or thyme
Salt and black pepper
1 (15-ounce) can cannellini beans, butter beans or navy beans, drained
1 (8-ounce) block halloumi, cut into 1/4-inch-thick slices
1/2 lemon
Crusty bread (optional), for serving

Instructions

Set broiler to high heat, with a rack positioned in the upper third of the oven, 3 to 4 inches from the heat source.
In a large, ovenproof pan over medium heat, combine 2 tablespoons olive oil with the tomatoes, garlic, parsley, honey and oregano. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften and release their juices, about 10 minutes.
Stir in the beans and cook until heated through, about 3 minutes. Taste and season with more salt and pepper if needed. Turn off the heat.
Arrange the halloumi slices on top of the tomato-bean mixture in the pan. Transfer the pan to the oven. Broil until the halloumi is golden and crispy on top, about 5 minutes, depending on the oven’s broiler strength.
Drizzle generously with olive oil, squeeze the lemon half over the pan and add a light drizzle of honey. Garnish with parsley and serve immediately, with bread if desired.