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Crispy Halloumi with Cherry Tomatoes, White Beans, Zucchini

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Ingredients

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  • 2 Tablespoons olive oil + more as needed
  • 1 cup zucchini, cut into cubes the size of a cherry tomato, (1 medium)
  • 1 pound cherry tomatoes, halved (3 cups) 
  • 2 garlic cloves, minced
  • 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
  • 1½ cups canned cannellini or navy beans, drained and rinsed (about 1 can)
  • 1 (8-ounce) block halloumi, cut into ½-inch-thick slices and patted dry
  • ½ lemon

Instructions

  1. In a large, ovenproof saute pan heat 2 tablespoons olive oil over medium heat. Add zucchini and tomatoes. Sauté 2 minutes.
  2. Add garlic, parsley, honey and oregano. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften and release their juices, 6-8 minutes.
  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.
  4. For grilled halloumi: Preheat a grill or grill pan to medium-high. Lightly brush both sides of the halloumi slices with olive oil and grill for 2–3 minutes per side, until golden with beautiful grill marks. Arrange over the warm tomato, zucchini and white bean mixture.
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  5. To broil the halloumi: Heat broiler. Arrange the halloumi slices on top of the tomato-bean mixture in the pan. Broil until the halloumi is golden and crispy on top, about 5 minutes, depending on how hot your broiler is.
  6. Drizzle with olive oil, squeeze fresh lemon over the top and finish with a light drizzle of honey. Garnish with parsley and serve immediately.

Equipment

Find it online: https://eatwellenjoylife.com/halloumi-tomatoes-white-beans/