See the recipe here.
- Olive oil, as needed
- 1pound cherry or grape tomatoes, halved lengthwise
- 2 garlic cloves, minced or pressed
- 1tablespoon finely chopped parsley, plus more for serving
- 1 teaspoon honey, plus more for serving
- 1/2 teaspoon dried oregano
- Salt and black pepper
- 1 (15-ounce) can cannellini beans
- 1(8-ounce) block halloumi, cut into ¼-inch-thick slices (available at Trader Joe's)
- 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 (I used a Le Creuset pot) over medium heat, combine 2 tablespoons olive oil with the tomatoes, garlic, parsley (which I left out), 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. (Broiling is essential. Without it, the hallomi will just be brick-like.)
I served this on top of left-over white rice. Quick, sort-of-healthy May dinner.
8/10
