New York Times CENTER-LEFT (-1.0) Reliability: 8.0/10

Crispy Halloumi With Tomatoes and White Beans Recipe

✍️ Melissa Clark, Yossy Arefi, Sheela Prakash, Ali Slagle, Nargisse Benkabbou, Alexa Weibel, Yotam Ottolenghi, Hetty Lui Mckinnon, Lidey Heuck, Carolina Gelen 📅 Unknown ⏱️ 1 min read 🕐 Scraped: December 16, 2025

Summary: This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano

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Author

Melissa Clark, Yossy Arefi, Sheela Prakash, Ali Slagle, Nargisse Benkabbou, Alexa Weibel, Yotam Ottolenghi, Hetty Lui Mckinnon, Lidey Heuck, Carolina Gelen

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🌍 New York Times

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