Crispy Halloumi With Tomatoes and White Beans

By Nargisse Benkabbou · cooking.nytimes.com

25 min4 servings

Soft white beans and burst tomatoes topped with broiled halloumi, finished with lemon and honey.

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prepPreheat broiler to high, rack in upper third, 3–4 inches from heat source
30 ml olive oil	Cook tomatoes with aromatics, 10 min	Stir in beans, heat through, 3 min	Arrange halloumi on top	Broil until golden and crispy, 5 min	Drizzle oil, squeeze lemon, add honey & parsley
450 g 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
½ teaspoon dried oregano or thyme
Salt and black pepper
1 (15-ounce / 425 g) can cannellini beans, butter beans or navy beans, drained
1 (8-ounce / 225 g) block halloumi, cut into ¼-inch-thick slices
½ lemon
Olive oil for drizzling, plus crusty bread (optional), for serving

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