Crispy Halloumi With Tomatoes and White Beans

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Serves 4

Ingredients

• 30 ml olive oil (Olivenöl)
• 450 g cherry tomatoes (halved lengthwise; Kirschtomaten)
• 2 garlic (cloves, minced or pressed; Knoblauch)
• 15 g parsley (finely chopped, plus more for serving; Petersilie)
• 5 g honey (plus more for serving; Honig)
• 2.5 g oregano (dried, or thyme)
• salt (Salz)
• black pepper (schwarzer Pfeffer)
• 425 g white beans (1 can, cannellini, butter beans, or navy beans, drained; weiße Bohnen)
• 225 g halloumi (1 block, cut into 0.5cm-thick slices)
• 0.5 lemon (Zitrone)
• crusty bread (optional; knuspriges Brot)

Steps

1. Set broiler to high heat, with a rack positioned about 8-10cm from the heat source.
2. In a large, ovenproof pan over medium heat, combine olive oil (30 ml) with cherry tomatoes (450 g), garlic (2), parsley (15 g), honey (5 g), and oregano (2.5 g). Season with salt and black pepper. Cook, stirring frequently, until the tomatoes soften and release their juices, ⏲ 10 minutes.
3. Stir in white beans (425 g) and cook until heated through, ⏲ 3 minutes. Taste and adjust salt and black pepper. Turn off the heat.
4. 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.
5. 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.