Crispy Halloumi With Tomatoes and White Beans
- Set broiler to high heat, with a rack positioned about 8-10cm from the heat source.
- In a large, ovenproof pan over medium heat, combine olive oil 30 ml with cherry tomatoes 450 g, garlic 2, parsley 15 g, honey 4 ml, and oregano 2.5 g. Season with salt and black pepper. Cook, stirring frequently, until the tomatoes soften and release their juices, ⏲ 10 minutes.
- Stir in white beans 425 g and cook until heated through, ⏲ 3 minutes. Taste and adjust salt and black pepper. Turn off the heat.
- Arrange halloumi 225 g on top of the tomato-bean mixture. Transfer the pan to the oven and broil until the halloumi is golden and crispy on top, ⏲ 5 minutes.
- Drizzle generously with olive oil, squeeze lemon 0.5 over the pan, and add a light drizzle of honey. Garnish with parsley and serve immediately, with crusty bread on the side.
Serves 4