Crispy Halloumi with Tomatoes and White Beans

Ingredients

Olive oil, as needed

1 pound cherry or grape tomatoes, halved lengthwise 

2 garlic cloves, minced or pressed

1 tablespoon finely chopped parsley, plus more for serving  

1 teaspoon honey, plus more for serving

½ teaspoon dried oregano or thyme

Salt and black pepper

1(15-ounce) can cannellini beans, butter beans or navy beans, drained

1(8-ounce) block halloumi, cut into ¼-inch-thick slices 

½ lemon

Instructions

Set broiler to high heat, with a rack positioned in the upper third of the oven, 3 to 4 inches from the heat source.

In a large, ovenproof pan over medium heat, combine 2 tablespoons olive oil with the tomatoes, garlic, parsley, honey and oregano. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften and release their juices, about 10 minutes.

Stir in the beans and cook until heated through, about 3 minutes. Taste and season with more salt and pepper if needed. Turn off the heat.

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, depending on the oven’s broiler strength.

Drizzle generously with olive oil, squeeze the lemon half over the pan and add a light drizzle of honey. Garnish with parsley and serve immediately, with bread if desired.

Description

This is such a great combination. It goes together quickly and is so delicious.

Servings

4 small -2 of us ate almost of all if as it was so good.

Notes

This recipe is so far out of our wheelhouse but it just appealed to me. It is now"in our wheelhouse", as it is so tasty and easy to prepare. I had something called Bread Cheese that seems to be similar to Halloumi and cooked the same way. We used butter beans, and I didn't use the lemon. I did use the oil and honey. The plump pita was perfect for sopping up the juices.

Source

Nargisse Benkabbou for the New York Times