Crispy Halloumi With Tomatoes and White Beans
A quick and flavorful combination of juicy tomatoes, creamy beans, and crispy golden halloumi, finished with lemon, herbs, and honey.
Equipment
- 1 Skillet Large and nonstick, for halloumi and tomato mixture
Ingredients
Main Ingredients
- as needed Olive oil for cooking tomatoes and crisping halloumi
- 1 pound Cherry or grape tomatoes halved lengthwise
- 2 cloves Garlic minced or pressed
- 1 tablespoon Parsley finely chopped, plus extra for serving
- 1 teaspoon Honey plus extra for drizzling
- 0.5 teaspoon Dried oregano or thyme your choice
- Salt and black pepper to taste
- 1 15-ounce can Cannellini beans drained; or butter beans or navy beans
- 1 8-ounce block Halloumi sliced about ¼-inch thick
- 0.5 Lemon for squeezing over the final dish
- Crusty bread optional, for serving
Instructions
Instructions
- Heat a large skillet over medium heat and add a drizzle of olive oil. Add halved tomatoes and cook for 5-7 minutes until softened.
- Stir in garlic, parsley, honey, oregano or thyme, salt, and black pepper. Cook for another 2-3 minutes.
- Add the drained beans to the skillet. Cook for 5 minutes until heated through.
- In a separate skillet, heat olive oil on medium-high. Fry halloumi slices 2-3 minutes per side until golden and crispy.
- Squeeze lemon juice over the tomato and bean mix and stir gently to combine.
- Plate the tomato and beans mixture. Top with crispy halloumi slices.
- Garnish with extra parsley, drizzle honey to taste, and serve with crusty bread if desired.
Notes
Leftovers keep 3-4 days in fridge. Re-crisp halloumi before serving. Don’t freeze halloumi; freeze only bean-tomato mix up to 2 months.