Introduction: Can a 30-Minute Vegetarian Dish Be Vibrant and Satisfying?
Craving a quick, meatless meal that’s bursting with flavor and texture? Crispy Halloumi With Tomatoes and White Beans, created by Nargisse Benkabbou, combines golden-broiled halloumi, juicy tomatoes, and creamy beans in a one-pan dish. Rated 5.0 out of 5 stars from 3,810 reviews, this vibrant recipe is perfect for weeknight dinners or casual gatherings. Ready to whip up a vegetarian dish that feels special? Let’s dive into this colorful recipe!
Overview: Why Crispy Halloumi Shines
Crispy Halloumi With Tomatoes and White Beans is loved for its bold textures, fresh flavors, and simplicity. Here’s what makes it special:
- Time Requirement: 5 minutes prep, 25 minutes cooking, totaling 30 minutes.
- Difficulty Level: Easy—requires sautéing and broiling in one pan, ideal for all skill levels.
- Why It’s Special: Broiled halloumi offers a crispy exterior and chewy interior, paired with juicy tomatoes and creamy beans, finished with a bright lemon-honey drizzle. This recipe serves 4, perfect for vegetarian dinners, quick meals, or entertaining.
Ideal with crusty bread to soak up the juices or paired with a side salad for a complete meal.
Essential Ingredients
Crispy Halloumi With Tomatoes and White Beans uses simple ingredients for a vibrant, satisfying result. Here’s what you’ll need for 4 servings:
- Olive oil, as needed: For cooking and drizzling.
- 1 pound cherry or grape tomatoes, halved lengthwise: Adds juicy sweetness.
- 2 garlic cloves, minced or pressed: Infuses savory aroma.
- 1 tablespoon finely chopped parsley, plus more for serving: Provides fresh, herbaceous notes.
- 1 teaspoon honey, plus more for serving: Balances with subtle sweetness.
- ½ teaspoon dried oregano or thyme: Adds herbal depth.
- Salt and black pepper: Seasons the dish.
- 1 (15-ounce) can cannellini beans, butter beans, or navy beans, drained: Contributes creamy texture.
- 1 (8-ounce) block halloumi, cut into ¼-inch-thick slices: The star with crispy, chewy texture.
- ½ lemon: Brightens with fresh acidity.
- Crusty bread (optional): For serving.
Why These Ingredients Matter
- Halloumi: High-heat-tolerant cheese that crisps beautifully under the broiler.
- Cherry Tomatoes: Release juices for a light sauce base.
- White Beans: Add protein and creaminess for heartiness.
- Lemon and Honey: Brighten and balance the savory flavors.
Substitutions and Variations
- Halloumi: Swap with paneer or firm tofu (press and sear for similar texture).
- Cherry Tomatoes: Use diced regular tomatoes or canned diced tomatoes (drained).
- Garlic: Substitute with ½ teaspoon garlic powder.
- Parsley: Replace with cilantro, basil, or dill.
- Honey: Use maple syrup or agave for vegan.
- Oregano/Thyme: Swap with dried basil or rosemary.
- White Beans: Use chickpeas, great northern beans, or lima beans.
- Vegan Option: Use firm tofu instead of halloumi and maple syrup instead of honey.
- Gluten-Free: Naturally gluten-free; serve without bread or use gluten-free bread.
- Flavor Variations:
- Spicy Halloumi: Add ¼ teaspoon red pepper flakes with the garlic.
- Mediterranean Halloumi: Include ½ cup chopped Kalamata olives with the beans.
- Herb-Infused Halloumi: Add 1 teaspoon chopped fresh rosemary with the parsley.
- Zucchini Halloumi: Add 1 cup diced zucchini with the tomatoes.
- Feta-Topped Halloumi: Crumble ¼ cup feta over the dish before serving.
Step-by-Step Instructions
Making Crispy Halloumi With Tomatoes and White Beans is a quick, one-pan process that yields a vibrant vegetarian dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: olive oil, 1 pound cherry tomatoes, 2 garlic cloves, 1 tablespoon parsley, 1 teaspoon honey, ½ teaspoon dried oregano, salt, pepper, 1 can white beans, 1 block halloumi, ½ lemon, crusty bread (optional).
- Halve tomatoes; mince or press garlic; chop parsley; cut halloumi into ¼-inch slices.
- Set broiler to high with a rack 3-4 inches from the heat source.
Tip: Prep ingredients while the broiler heats to save time; use a garlic press for quick mincing.
Step 2: Cook the Tomatoes
- In a large, ovenproof skillet over medium heat, heat 2 tablespoons olive oil.
- Add halved tomatoes, minced garlic, 1 tablespoon parsley, 1 teaspoon honey, and ½ teaspoon dried oregano.
- Season with salt and pepper; cook, stirring frequently, until tomatoes soften and release juices, about 10 minutes.
Tip: Stir gently to avoid breaking tomatoes; cook until juicy but not mushy.
Step 3: Add the Beans
- Stir in 1 can drained white beans; cook until heated through, about 3 minutes.
- Taste and adjust seasoning with salt and pepper if needed.
- Turn off the heat.
Tip: Drain beans well to avoid excess liquid; stir to coat evenly in tomato juices.
Step 4: Broil the Halloumi
- Arrange halloumi slices evenly over the tomato-bean mixture.
- Transfer skillet to the oven; broil until halloumi is golden and crispy on top, about 5 minutes (watch closely to avoid burning).
Tip: Slice halloumi uniformly for even browning; check after 3 minutes as broilers vary.
Step 5: Finish and Serve
- Drizzle generously with olive oil; squeeze juice from ½ lemon over the skillet.
- Add a light drizzle of honey and garnish with extra chopped parsley.
- Serve immediately, about 1 cup per serving, with crusty bread if desired.
Tip: Serve hot for the best halloumi texture; offer extra lemon wedges for brightness.
Assembly: Building the Perfect Crispy Halloumi Dish
Making Crispy Halloumi With Tomatoes and White Beans is all about vibrant textures and flavors. Here’s how to make it shine:
- Halloumi: Crispy outside, chewy inside for a satisfying contrast.
- Tomatoes and Beans: Juicy and creamy for a hearty base.
- Lemon and Honey: Bright acidity and subtle sweetness to balance.
- Parsley: Adds fresh, colorful garnish.
Presentation Tips
- Serve in the skillet for a rustic, vibrant presentation.
- Garnish with extra parsley and a drizzle of olive oil for color.
- Pair with holiday dishes like chicken Florentine or desserts like Dubai chocolate for a festive spread.
Storage and Make-Ahead Tips
Crispy Halloumi With Tomatoes and White Beans is best fresh but can be prepped ahead.
- Storage:
- Store in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended, as halloumi and tomatoes may lose texture.
- Make-Ahead:
- Prep tomatoes, garlic, and parsley up to 1 day ahead; refrigerate separately.
- Cook tomato-bean mixture up to 1 day ahead; reheat before adding halloumi and broiling.
- Reheating: Reheat in a skillet over medium-low with a splash of water for 5-7 minutes; broil fresh halloumi slices for crispiness. Microwave in 30-second bursts, covered, but texture may soften.
- Tip: Add fresh parsley and lemon juice after reheating to refresh flavors.
Recipe Variations
Crispy Halloumi With Tomatoes and White Beans is versatile and easy to customize. Here are some fun twists:
- Spicy Halloumi: Add 1 sliced jalapeño with the tomatoes.
- Vegan Halloumi: Use firm tofu (pressed and seared) and maple syrup instead of honey.
- Gluten-Free: Naturally gluten-free; serve with gluten-free bread or omit.
- Mushroom Halloumi: Add 8 ounces sliced mushrooms with the tomatoes.
- Herby Halloumi: Include 1 tablespoon chopped fresh basil or dill with the parsley.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: Approximately 400-500 kcal (varies with halloumi and oil amounts).
- Protein: High, from halloumi and beans.
- Fat: High, from halloumi and olive oil.
- Carbs: Moderate, from beans and tomatoes.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Vibrant, Crispy Bliss!
Crispy Halloumi With Tomatoes and White Beans is the vegetarian dish that brings bold flavors and textures to your table. With its golden halloumi, juicy tomatoes, and creamy beans, it’s perfect for quick weeknight dinners, meatless meals, or casual entertaining. Fast, adaptable, and satisfying, this recipe is sure to impress. So, grab your skillet, whip up this vibrant masterpiece, and enjoy a burst of flavor. We’d love to hear how your dish turns out—share your creations in the comments or on social media!
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Crispy Halloumi With Tomatoes and White Beans
Description
Craving a quick, meatless meal that’s bursting with flavor and texture? Crispy Halloumi With Tomatoes and White Beans, created by Nargisse Benkabbou, combines golden-broiled halloumi, juicy tomatoes, and creamy beans in a one-pan dish.
Ingredients
Crispy Halloumi With Tomatoes and White Beans uses simple ingredients for a vibrant, satisfying result. Here’s what you’ll need for 4 servings:
- Olive oil, as needed: For cooking and drizzling.
- 1 pound cherry or grape tomatoes, halved lengthwise: Adds juicy sweetness.
- 2 garlic cloves, minced or pressed: Infuses savory aroma.
- 1 tablespoon finely chopped parsley, plus more for serving: Provides fresh, herbaceous notes.
- 1 teaspoon honey, plus more for serving: Balances with subtle sweetness.
- ½ teaspoon dried oregano or thyme: Adds herbal depth.
- Salt and black pepper: Seasons the dish.
- 1 (15-ounce) can cannellini beans, butter beans, or navy beans, drained: Contributes creamy texture.
- 1 (8-ounce) block halloumi, cut into ¼-inch-thick slices: The star with crispy, chewy texture.
- ½ lemon: Brightens with fresh acidity.
- Crusty bread (optional): For serving.
Why These Ingredients Matter
- Halloumi: High-heat-tolerant cheese that crisps beautifully under the broiler.
- Cherry Tomatoes: Release juices for a light sauce base.
- White Beans: Add protein and creaminess for heartiness.
- Lemon and Honey: Brighten and balance the savory flavors.
Substitutions and Variations
- Halloumi: Swap with paneer or firm tofu (press and sear for similar texture).
- Cherry Tomatoes: Use diced regular tomatoes or canned diced tomatoes (drained).
- Garlic: Substitute with ½ teaspoon garlic powder.
- Parsley: Replace with cilantro, basil, or dill.
- Honey: Use maple syrup or agave for vegan.
- Oregano/Thyme: Swap with dried basil or rosemary.
- White Beans: Use chickpeas, great northern beans, or lima beans.
- Vegan Option: Use firm tofu instead of halloumi and maple syrup instead of honey.
- Gluten-Free: Naturally gluten-free; serve without bread or use gluten-free bread.
- Flavor Variations:
- Spicy Halloumi: Add ¼ teaspoon red pepper flakes with the garlic.
- Mediterranean Halloumi: Include ½ cup chopped Kalamata olives with the beans.
- Herb-Infused Halloumi: Add 1 teaspoon chopped fresh rosemary with the parsley.
- Zucchini Halloumi: Add 1 cup diced zucchini with the tomatoes.
- Feta-Topped Halloumi: Crumble ¼ cup feta over the dish before serving.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: olive oil, 1 pound cherry tomatoes, 2 garlic cloves, 1 tablespoon parsley, 1 teaspoon honey, ½ teaspoon dried oregano, salt, pepper, 1 can white beans, 1 block halloumi, ½ lemon, crusty bread (optional).
- Halve tomatoes; mince or press garlic; chop parsley; cut halloumi into ¼-inch slices.
- Set broiler to high with a rack 3-4 inches from the heat source.
Tip: Prep ingredients while the broiler heats to save time; use a garlic press for quick mincing.
Step 2: Cook the Tomatoes
- In a large, ovenproof skillet over medium heat, heat 2 tablespoons olive oil.
- Add halved tomatoes, minced garlic, 1 tablespoon parsley, 1 teaspoon honey, and ½ teaspoon dried oregano.
- Season with salt and pepper; cook, stirring frequently, until tomatoes soften and release juices, about 10 minutes.
Tip: Stir gently to avoid breaking tomatoes; cook until juicy but not mushy.
Step 3: Add the Beans
- Stir in 1 can drained white beans; cook until heated through, about 3 minutes.
- Taste and adjust seasoning with salt and pepper if needed.
- Turn off the heat.
Tip: Drain beans well to avoid excess liquid; stir to coat evenly in tomato juices.
Step 4: Broil the Halloumi
- Arrange halloumi slices evenly over the tomato-bean mixture.
- Transfer skillet to the oven; broil until halloumi is golden and crispy on top, about 5 minutes (watch closely to avoid burning).
Tip: Slice halloumi uniformly for even browning; check after 3 minutes as broilers vary.
Step 5: Finish and Serve
- Drizzle generously with olive oil; squeeze juice from ½ lemon over the skillet.
- Add a light drizzle of honey and garnish with extra chopped parsley.
- Serve immediately, about 1 cup per serving, with crusty bread if desired.
Tip: Serve hot for the best halloumi texture; offer extra lemon wedges for brightness.
FAQs
1. Why is my halloumi not crispy?
Broiling too far from the heat or thick slices can prevent crispiness; place rack 3-4 inches from broiler and slice thinly.
2. Can I use fresh tomatoes instead of cherry?
Yes, use 1 pound diced fresh tomatoes; cook until juicy.
3. Is this recipe gluten-free?
Yes, naturally gluten-free; serve with gluten-free bread or omit.
4. Why is my dish watery?
Undrained beans or overcooked tomatoes can cause this; drain beans well and cook tomatoes just until softened.
5. Can I make this in advance?
Prep ingredients or cook tomato-bean mixture ahead; broil halloumi fresh for best texture.
6. What are the health benefits of this dish?
Beans provide protein and fiber; tomatoes offer vitamins; high in fat from halloumi, enjoy in moderation.