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crispy halloumi w/ tomatoes & white beans
servings 5
core ingredients
- olive oil
- 1.5 lb cherry tomatoes, halved
- 1 white onion
- garlic cloves
- 2 tsp honey
- 0.5 tsp dried oregano
- Salt & black pepper
- 2 (15 oz) white beans
- 1 (8-ounce) block halloumi
- 0.5 lemon
extra ingredients
- crusty bread for serving
- serranos/jalapenos for topping
- parsley
instructions
- In a large, ovenproof pan over medium heat, combine 2 tablespoons olive oil with onion and cook until translucent.
- olive oil
- 1 white onion
- Add the tomatoes, garlic, honey and oregano. Season with salt and pepper and cook until the tomatoes soften and release their juices, about 10 minutes.
- 1.5 lb cherry tomatoes, halved
- garlic cloves
- 2 tsp honey
- 0.5 tsp dried oregano
- Salt & black pepper
- Stir in the beans and cook until heated through, about 3 minutes. Turn off the heat.
- 2 (15 oz) white beans
- 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.
- 1.5 lb cherry tomatoes, halved
- 2 (15 oz) white beans
- 1 (8-ounce) block halloumi
- Drizzle generously with olive oil, squeeze the lemon half over the pan and add a light drizzle of honey.
- olive oil
- 2 tsp honey
- 0.5 lemon
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"title": "crispy halloumi w/ tomatoes & white beans",
"cuisine": "FUSION",
"effort": "EASY",
"course": "LUNCH_OR_DINNER",
"servings": 5,
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"notes": "",
"reference_url": "https://cooking.nytimes.com/recipes/1026520-crispy-halloumi-with-tomatoes-and-white-beans",
"photo_url": "https://static01.nyt.com/images/2025/05/05/multimedia/-NB-Crispy-Halloumi-Tomatoes-and-White2-hmvk/-NB-Crispy-Halloumi-Tomatoes-and-White2-hmvk-superJumbo.jpg",
"total_time_minutes": 30,
"date_created": "2026-01-30T00:00:00Z",
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