Crispy Halloumi With Tomatoes and White Beans

 

Crispy Halloumi with Tomatoes and White Beans

 

Crispy halloumi with tomatoes and white beans is a easy but deeply fulfilling vegetarian dish that balances salty, golden cheese with juicy tomatoes and creamy beans. It’s the sort of meal that feels comforting and nourishing whilst nevertheless being clean and vibrant. Perfect for a weeknight dinner or a comfortable weekend lunch, this dish comes together quickly but tastes like something you’d order at a comfy Mediterranean café.

Halloumi is a semi-hard cheese traditionally made in Cyprus, famous for its high melting point. Instead of melting, it softens and browns beautifully whilst fried or grilled, developing a crisp outdoors and a tender, chewy center. Paired with sweet tomatoes and protein-rich white beans, halloumi will become the big name of a nicely-rounded, vegetable-forward meal.

Ingredients

2 tablespoons olive oil, divided

1 small onion or shallot, finely chopped

2 cloves garlic, minced

four hundred g canned white beans (cannellini or butter beans), tired and rinsed

250 g cherry tomatoes, halved (or chopped ripe tomatoes)

1 teaspoon dried oregano or thyme

½ teaspoon smoked paprika (elective)

Salt and freshly floor black pepper, to taste

A pinch of chili flakes (optionally available)

Lemon wedges, to serve

Method

1. Start by using making ready the halloumi. Pat the slices dry with a paper towel—this step is vital to assist them crisp well. Heat a massive frying pan over medium-high heat and upload 1 tablespoon of olive oil. Once hot, lay the halloumi slices in a unmarried layer. Fry for approximately 2–three mins in step with facet, until deeply golden and crisp.

2. In the identical pan, reduce the heat to medium and upload the ultimate tablespoon of olive oil. Add the chopped onion or shallot and cook for 3–4 minutes, stirring every now and then, till softened and lightly translucent. Add the garlic and prepare dinner for any other 30 seconds, simply till aromatic.

3. Stir inside the white beans, dried oregano (or thyme), smoked paprika, and chili flakes if using. Season lightly with salt and black pepper. Cook for 2–three minutes, allowing the beans to heat thru and take in the flavors.

 4. Next, add the tomatoes. Cook for four–6 mins, stirring lightly, until the tomatoes begin to soften and release their juices, forming a mild sauce. Taste and adjust seasoning if wished. If the aggregate seems a touch dry, you may upload a small splash of water or vegetable inventory.

5. Return the crispy halloumi to the pan, nestling the slices into the tomato and bean mixture. Let the whole lot heat together for 1–2 minutes, spooning some of the tomatoes and beans over the halloumi so the flavors combine at the same time as the cheese remains crisp.

To Serve

Finish the dish with a scattering of freshly chopped herbs and a squeeze of lemon juice to brighten everything up. Serve straight away at the same time as the halloumi remains golden and crisp.

This dish is delicious on its personal, but it additionally pairs fantastically with crusty bread, warm pita, or a simple green salad. For a heartier meal, you could serve it over couscous, quinoa, or orzo.

Tips and Variations

Extra greens: Add spinach, kale, or roasted bell peppers for greater shade and nutrients.

Herb switch: Fresh thyme, dill, or mint can change the flavor profile well.

No halloumi? Paneer can paintings rather, though it’s milder and benefits from greater seasoning.

Crispy halloumi with tomatoes and white beans is proof that vegetarian cooking may be both handy and full of ambitious, satisfying flavors—simple substances, cooked properly, and taken together in perfect balance.