Dinner

Crispy Halloumi with Tomatoes and White Beans Recipe

ByMariam Harutyunyan February 9, 2026February 9, 2026

Introduction

This Crispy Halloumi with Tomatoes and White Beans is a simple yet flavorful dish perfect for any meal. The combination of golden, squeaky halloumi cheese with tender tomatoes and creamy beans creates a delightful balance of textures and tastes.

The image shows a stainless steel pan filled with a colorful dish in three layers. The bottom layer is a bright red tomato sauce mixed with halved cherry tomatoes and light beige beans, creating a textured base. On top of this, white melted cheese slices are placed evenly, some parts browned with a slight golden crust. Fresh green parsley is sprinkled over the cheese, adding a pop of green color. The pan is set on a white marbled surface, with torn pieces of crusty brown bread to the left and two lemon halves to the right. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Set your broiler to high heat, placing a rack in the upper third of your oven about 3 to 4 inches from the heat source.

Step 2: In a large, ovenproof pan over medium heat, combine 2 tablespoons of olive oil with the halved tomatoes, minced garlic, chopped parsley, honey, and dried oregano. Season with salt and black pepper. Cook, stirring frequently, until the tomatoes soften and release their juices, approximately 10 minutes.
Step 3: Stir in the drained beans and cook until heated through, about 3 minutes. Taste and adjust seasoning with more salt and pepper as needed. Turn off the heat.
Step 4: Arrange the sliced halloumi on top of the tomato and bean mixture in the pan. Transfer the pan to the oven and broil until the halloumi is golden and crispy on top, about 5 minutes. Keep a close eye to avoid burning, as broiler strength varies.

Step 5: Remove from the oven and drizzle generously with olive oil. Squeeze the half lemon over the dish and add a light drizzle of honey. Garnish with additional parsley and serve immediately. Enjoy with crusty bread if desired.

Tips & Variations

For extra flavor, try adding a pinch of chili flakes when cooking the tomatoes.
If you prefer a milder herb note, substitute oregano with fresh thyme or basil.

Use navy or butter beans if cannellini beans aren’t available for a slightly different texture.
Serve with toasted sourdough or rustic bread to soak up the savory juices.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Halloumi is best enjoyed fresh, but gently reheat the dish in a skillet over medium heat to maintain the cheese’s texture. Avoid microwaving as it can make the halloumi rubbery.