Crispy Halloumi With Tomatoes and White Beans

By Nargisse Benkabbou

Published May 4, 2025

  • Linda Xiao for The New York Times. Food Stylist: Judy Kim.
Media 1 of 2
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5(8,959)
Comments
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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 oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special.

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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

79 grams carbs; 50 milligrams cholesterol; 616 calories; 7 grams monounsaturated 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Ratings

5 out of 5
8,959 user ratings
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Comments

Joe

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.

Nancy

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

Lisa Philpotts

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!

Anne Razvi

Absolutely delicious, the flavour of the honey and herbs mixes perfectly with the tomatoes and salty halloumi. I will definitely make again. I have to agree with others though that this doesn’t serve 4, possibly three if you have enough bread! I would also add a bit more oil or even some of the butter bean liquid to make it just a bit more juicy.

Emme

This was not something I would have ever chosen but I decided to try it since it was in the newsletter. It was beyond delicious, even to my very picky meat-eating boyfriend. I used hot honey instead of regular and it was the perfect balance of flavor. Was delicious with crusty bread or even softer bread to soak up the excess liquid. Besides the honey, I wouldn’t change a thing. Super easy and delicious and made excellent leftovers.

a curious cook

Listen, stop reading comments and go make this right now. It is so perfect and so delicious. Then come back and write your own 5 star review. Trust me. I've made it three times already. And will make it countless times more. Now, go.

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