Crispy Halloumi With Tomatoes and White Beans
4 servings
Ready in 30 min
Prep in 5 min
Cook in 25 min
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 oreganoread more
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
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Source
- Source:
- URL Import
- Publisher:
- Domain:
- nytimes.com
- Copyright:
- NYT Cooking
- Author:
- Nargisse Benkabbou
- Date:
- 5/5/2025
- Added By:
- @hiba
- Import Result:
- View Import