Description
This satisfying one pan meal has creamy white beans, juicy, roasted cherry tomatoes and golden halloumi cheese. When broiled, this toothsome cheese becomes crispy on the outside while remaining soft and chewy on the inside. This vibrant vegetarian dish of roasted tomatoes and white beans is laced with honey, herbs, olive oil and a splash of white wine and is perfect for a quick weeknight meal that feels effortless and yet quite special. Serve with plenty of crusty bread for mopping up that lovely sauce!
Ingredients
- 2 tbsp olive oil, plus more for drizzling
- 1 tbsp butter
- 1 onion, diced
- 2 garlic cloves, minced
- 2 lb cherry or grape tomatoes, halved lengthwise
- 2 tsp honey
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 1/4 tsp pepper
- 1/4 cup dry white wine (optional)
- 1 (540 mL/19 oz) can white kidney beans, drained and rinsed
- 1 250 g block halloumi cheese, cut into 1/4 -inch slices
- chopped parsley, for garnish
- crusty bread, for serving
Instructions
1. Preheat the oven to 375F.
2. In a large oven-proof skillet, heat the olive oil and butter over medium-high heat. Stir in the onion and saute until translucent, about 5 minutes. Stir in the garlic and cook for another minute or two. Stir in the tomatoes, honey, oregano, smoked paprika, salt, red pepper flakes, and pepper. Add the white wine. Bring to a simmer then stir in the white beans. Slide the skillet into the oven and roast, uncovered, for 20 minutes until the tomatoes have burst and sauce is bubbling around the edges.
3. Preheat the broiler. Lightly brush the halloumi slices with olive oil. Place on top of the roasted tomatoes and white beans. Slide under the broiler and broil until the halloumi is golden and crispy, about 4-5 minutes, depending on the broiler. Remove from the oven and let stand for a few minutes before serving. Garnish with chopped parsley.
4. Divide into bowls and serve with crusty bread.