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.
This was sooooo tasty! Did 1/2 halloumi and 1/2 bread cheese. Used flat Italian parsley (recipe didn’t specify which one). Used 1 can of cannellini beans and 1 can butter beans. Best fresh out of the oven but still great for a few days after with leftovers!
Super easy. Made with red and yellow lollipop tomatoes and they were great but the dish definitely wasn’t as red as the picture. We seasoned with red pepper flakes and basil when serving. Also crusty bread is a must as ours was soupy. Doubled the recipe and have leftovers for lunch. Instructions were perfect, times recommended were accurate for us. Will definitely repeat.
Very good. Could use more flavor. Maybe add spices when sautéing the tomatoes, like cumin, curry, paprika and cayenne pepper