Crispy Halloumi With Tomatoes and White Beans
Golden-seared halloumi over a garlicky, herb-flecked tomato and white bean pan sauce — a satisfying vegetarian meal that comes together in one skillet.
Ingredients
- 8 ozhalloumi(sliced into 1 cm slabs)
- 2 tbspolive oil(divided)
- 3 clovesgarlic(thinly sliced)
- ½ tspchilli flakes
- 14 ozcherry tomatoes(halved)
- 1 canwhite beans(400 g can, drained and rinsed)
- ½ tspdried oregano
- ¼ cupwater
- 1 tsplemon juice
- 1 smallhandful fresh parsley(roughly chopped)
- 1 pinchblack pepper
Method
- 01
Pat the 8 oz halloumi slabs dry with paper towel — surface moisture is the enemy of a good crust.
- 02
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- 03
Add the halloumi slabs in a single layer and sear undisturbed for 2–3 minutes until deep golden on the underside.
- 04
Flip and sear the other side for 2 minutes, then transfer to a plate.
- 05
Reduce heat to medium and add the remaining 1 tbsp olive oil to the same pan.
- 06
Add the 3 cloves sliced garlic and ½ tsp chilli flakes; cook for 60 seconds, stirring, until fragrant but not browned.
- 07
Add the 14 oz cherry tomatoes and cook for 5–6 minutes, stirring occasionally, until they collapse and release their juices.
- 08
Stir in the drained white beans, ½ tsp dried oregano, and ¼ cup water; simmer for 3–4 minutes until the beans are heated through and the sauce has thickened slightly.
- 09
Stir in the 1 tsp lemon juice and a pinch of black pepper; taste and adjust seasoning.
- 10
Nestle the seared halloumi back into the pan on top of the tomato-bean mixture and warm for 1 minute.
- 11
Scatter the fresh parsley over the top and serve directly from the pan.
Adapted from public domain & community sources