Crispy Halloumi With Tomatoes and White Beans

Name: Crispy Halloumi With Tomatoes and White Beans
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
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; 1/2 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 1/4-inch-thick slices; 1/2 lemon; Crusty bread (optional), for serving

By Nargisse Benkabbou

Published May 5, 2025

Crispy Halloumi With Tomatoes and White Beans — Linda Xiao for The New York Times. Food Stylist: Judy Kim.

Total Time: 30 minutes
Prep Time: 5 minutes
Cook Time: 25 minutes
Rating: 5(1,831)
Comments: Read comments

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. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special.

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Ingredients

Yield:4 servings

Olive oil, as needed
1pound cherry or grape tomatoes, halved lengthwise
2garlic cloves, minced or pressed
1tablespoon finely chopped parsley, plus more for serving
1teaspoon honey, plus more for serving
½teaspoon 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
½lemon
Crusty bread (optional), for serving

Ingredient Substitution Guide

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Preparation

Step 1
Set broiler to high heat, with a rack positioned in the upper third of the oven, 3 to 4 inches from the heat source.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.

Ratings

5 out of 5

1,831 user ratings

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Comments

Joe1 month ago

After so many years and enjoyment of the NYT recipes, this is the first time as the first reviewer and posted comment. Made this as written, except I already had fresh cilantro on hand, so I added dried cilantro instead of oregano. I love halloumi, and broiling it was so easy. As noted, this was quick to put together and delivered way above expectations. Loved this, and will be making it again.

Lisa Philpotts1 month ago

I opted for butter beans and this was a delicious, fast, one pan meal as written- perfect for a weeknight. Use your most flavorful olive oil and honey for this recipe! Fed two adults and two kids with no leftovers, served with crusty bread for the adults and flatbreads for the kids, finished with some red pepper flakes on my serving. My preschooler asked for seconds!

JessicaC1 month ago

This was a great weeknight recipe. Quick and easy. Doubled to ensure leftovers for lunch this week. Added some red pepper flakes and served with toasted bread. I think it would be great with a simple arugula salad. Will make again when we are craving something different.

Swati4 hours ago

This was outstanding! So easy and so tasty! Threw in canned fire roasted diced tomatoes and also diced red peppers (to add a bit more volume), followed the rest of the recipe as is. Enjoyed with some focacaia bread. Was enough for two hungry people but would definitely double for more than two people.

Andy10 hours ago

I used a 10'' skillet and followed the recipe, except this really needs two cans of cannellini beans, not one, so I deviated there. Don't skimp on the Halloumi, which makes this dish. It's a little expensive (I paid $12 for an 8 oz. lump of it), but it sliced-up nicely into 1/4'' thick coins and covered the dish, which when broiled on high, took less than 5 minutes to develop some nice crispy burnt spots. This is a keeper.

Rocky18 hours ago

Easy and fast! Showy as a centerpiece. I used ½ grape tomatoes, ½ cherry tomatoes and the result was a lovely blend of textures that added even more to the dish.

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