Crispy Halloumi With Tomatoes and White Beans
Published May 5, 2025
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Olive oil, as needed
- 1pound cherry or grape tomatoes, halved lengthwise
- 2garlic cloves, minced or pressed
- 1tablespoon finely chopped parsley, plus more for serving
- 1teaspoon honey, plus more for serving
- ½teaspoon 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 ¼-inch-thick slices
- ½lemon
- Crusty bread (optional), for serving
Nutritional analysis per serving (4 servings)
383 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 19 grams protein; 1086 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Set broiler to high heat, with a rack positioned in the upper third of the oven, 3 to 4 inches from the heat source.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
After so many years and enjoyment of the NYT recipes, this is the first time as the first reviewer and posted comment. Made this as written, except I already had fresh cilantro on hand, so I added dried cilantro instead of oregano. I love halloumi, and broiling it was so easy. As noted, this was quick to put together and delivered way above expectations. Loved this, and will be making it again.
I opted for butter beans and this was a delicious, fast, one pan meal as written- perfect for a weeknight. Use your most flavorful olive oil and honey for this recipe! Fed two adults and two kids with no leftovers, served with crusty bread for the adults and flatbreads for the kids, finished with some red pepper flakes on my serving. My preschooler asked for seconds!
This was a great weeknight recipe. Quick and easy. Doubled to ensure leftovers for lunch this week. Added some red pepper flakes and served with toasted bread. I think it would be great with a simple arugula salad. Will make again when we are craving something different.
This recipe is so good. I regularly test out new recipes from nyt and though many are good, I rarely (aside from some killer desserts) find something as awesome and elementally delicious as this meal. I made as is first time and it ruled. I now sub panella for halloumi because where I'm at its half the price!
Tasty and very easy. If you're using tomatoes with a high water content, no need to halve them as they will reduce nicely on the stove without intervention. I used 27 oz of garden tomatoes and 2 cans of beans, and this still only made 4 servings. An extra dose of harissa or Calabrian chili paste added to the tomatoes is a nice touch!
The hubs is not a fan of cooke tomatoes or vegetarian dishes. He wiped his plate clean! He loved it and so did I! As someone here suggested, I browned one side of my halloumi before adding to the dish and broiling. It was so, so good! This is a keeper!