Crispy Halloumi With Tomatoes and White Beans
Published May 4, 2025
Linda Xiao for The New York Times. Food Stylist: Judy Kim.
- 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
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
½ 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 ¼-inch-thick slices
½ lemon
Crusty bread (optional), for serving
Nutritional analysis per serving (4 servings)
79 grams carbs; 50 milligrams cholesterol; 616 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 22 grams fat; 11 grams fiber; 1469 milligrams sodium; 27 grams protein; 11 grams sugar
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 fried one side of halloumi in the pan I was using for the dish. Set it aside. Prepared beans on tomatoes on stovetop as directed. Added halloumi with fried side down then finished in the broiler. One pan, both sides halloumi crispy
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 soo good! The only tweak I made was that I smashed anchovies into the tomatoes while cooking.
Made it as written except for one can of hot Hatch chopped green chile. We live in New Mexico so it’s almost a given. Perfecto. Husband and I agreed this is going into rotation. Will be great in the winter with not so great tomato’s as well.
Also, ate piled on top of sourdough bread that had been toasted and rubbed with garlic and olive oil. So. Good.
I’ve made this more times than I care to admit to. It’s so easy, delicious and makes for a fun, casual summer meal. I substitute Queso Panela (sometimes called basket cheese) which I obtain from my local Latin grocer because it’s less than half the price of halloumi and the only real difference is it less salty than halloumi which is super easy to compensate for.