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
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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.
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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!
@Nita there is kosher halloumi that has no animal products. That’s what use.
Absolutely amazing. So easy and so delicious!
I was very excited about the recipe but the end result was rather bland and “meh”. I made it as written, using butter beans. Maybe substituting feta for the halloumi (as suggested by others in this thread) would give it some flavor.
One of our favorite, easy weeknight dinners. I've found that doubling the amount of cannellini beans makes this feel a little heartier, if that's what you're looking for. Also agree with another commenter who recommended using your most flavorful honey and olive oil.