# 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.

_Dinner · Mediterranean_

Prep: 10 min · Cook: 20 min · Total: 30 min · Yields: 2 servings

## Ingredients

- 8 oz halloumi (sliced into 1 cm slabs)
- 2 tbsp olive oil (divided)
- 3 cloves garlic (thinly sliced)
- ½ tsp chilli flakes
- 14 oz cherry tomatoes (halved)
- 1 can white beans (400 g can, drained and rinsed)
- ½ tsp dried oregano
- ¼ cup water
- 1 tsp lemon juice
- 1 small handful fresh parsley (roughly chopped)
- 1 pinch black pepper

## Instructions

1. Pat the 8 oz halloumi slabs dry with paper towel — surface moisture is the enemy of a good crust.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add the halloumi slabs in a single layer and sear undisturbed for 2–3 minutes until deep golden on the underside.
4. Flip and sear the other side for 2 minutes, then transfer to a plate.
5. Reduce heat to medium and add the remaining 1 tbsp olive oil to the same pan.
6. Add the 3 cloves sliced garlic and 0.5 tsp chilli flakes; cook for 60 seconds, stirring, until fragrant but not browned.
7. Add the 14 oz cherry tomatoes and cook for 5–6 minutes, stirring occasionally, until they collapse and release their juices.
8. Stir in the drained white beans, 0.5 tsp dried oregano, and ¼ cup water; simmer for 3–4 minutes until the beans are heated through and the sauce has thickened slightly.
9. 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.

## Tip

> Halloumi releases water as it sits — cook it last and return it to the pan only briefly so it stays crisp rather than steaming in the sauce.

Tags: vegetarian, one-pan, weeknight, 30-minute, gluten-free

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