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Crispy Halloumi With Tomatoes and White Beans
This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite.
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This crispy halloumi with tomatoes and white beans ticks all the boxes. It’s salty, tangy, a little sweet. The recipe starts by cooking a bunch of cherry tomatoes in olive oil with garlic, parsley, honey and oregano. Once the tomatoes have softened and released some of their juices, stir in the beans just to warm them through. Then, here’s the magic: Place the pan under the broiler until the halloumi is golden and crispy. Serve it hot with plenty of crusty bread to soak up all those delicious juices.
This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite.
By Nyt Cooking
January 7, 2026
