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
Scale
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.