Description
Mediterranean Halloumi & Bean Bake
Looking for a delicious weeknight dinner that doesn’t require lots of dishes? This one-pot Mediterranean Halloumi & Bean Bake is the answer! Featuring hearty cannellini beans, savory halloumi, and aromatic spices, this dish brings the comfort of Mediterranean flavors right to your table. It’s perfect with some crusty bread to soak up all the goodness, and best of all, it’s ready in just 20 minutes!
1 can cannellini beans
1 block halloumi
1 tsp smoked paprika
Handful of olives
1 white onion
3 garlic cloves
1 tbsp tomato puree
1/2 cup sun-dried tomatoes
1/2 yellow pepper
Parsley for topping
Directions:
1. Fry halloumi in olive oil with smoked paprika until golden, then set aside.
2. In the same pan, sauté chopped onions, pepper, and garlic until soft.
3. Add beans, tomato puree, sun-dried tomatoes, and salt. Cook for 10 mins.
4. Top with halloumi, olives, and parsley.
Prep Time: 20 mins
Kcal: 320 per serving
Step-by-Step Guide
1. Prepare Ingredients: Drain and rinse the cannellini beans. Dice the halloumi block into 1-inch cubes. Finely chop the onion and yellow pepper. Mince the garlic cloves. Roughly chop the sun-dried tomatoes if they are not already julienned.
2. Sear the Halloumi: Heat a generous drizzle of olive oil in a large, oven-safe skillet over medium-high heat. Add the halloumi cubes and sprinkle with the smoked paprika. Fry for 2-3 minutes per side until golden brown and crispy. Remove from the pan and set aside on a plate.
3. Sauté Aromatics: In the same skillet, add a little more oil if needed. Add the chopped onion and yellow pepper. Sauté for 5-6 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. Build the Bake: Stir in the tomato puree and cook for 1 minute. Add the cannellini beans, sun-dried tomatoes, and a pinch of salt. Pour in about 1/4 cup of water or vegetable broth to create a light sauce. Reduce heat and let it simmer for 10 minutes, allowing the flavors to meld.
5. Final Bake: Preheat your broiler (grill). Nestle the seared halloumi and olives into the bean mixture in the skillet. Place the skillet under the broiler for 2-3 minutes until everything is hot and bubbling. Garnish with fresh parsley before serving.
Serving Suggestions
This hearty bake is a complete meal but pairs wonderfully with crusty bread, pita, or warm flatbreads to soak up the flavorful sauce. For a lighter option, serve it over a bed of couscous, quinoa, or fresh spinach leaves. A dollop of tzatziki or a squeeze of fresh lemon juice adds a bright, creamy finish.
How-to Summary
This one-pan meal is built in layers: first, sear paprika-dusted halloumi until golden. Then, in the same pan, sauté onions, pepper, and garlic. Add beans, tomato puree, sun-dried tomatoes, and a splash of water to create a sauce. Simmer, then return the halloumi to the pan with olives. Finish under the broiler and garnish with parsley.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can prepare the bean and vegetable base ahead and store it in the fridge for up to 2 days. Reheat it in a pan, then add the halloumi and broil just before serving for the best texture.
What can I use instead of halloumi? If halloumi is unavailable, firm tofu (pressed and pan-fried) or chunks of paneer cheese are good substitutes, though the salty, squeaky texture of halloumi is unique.
Is this recipe freezer-friendly? The bean and vegetable base freezes well for up to 3 months. However, add the halloumi fresh after reheating, as frozen and reheated halloumi becomes very rubbery.
Can I use a different type of bean? Absolutely. Butter beans, chickpeas, or borlotti beans would all work beautifully in this recipe, offering slightly different textures and flavors.
My halloumi is sticking to the pan. What did I do wrong? Ensure your pan is properly preheated with enough oil before adding the cheese. Also, avoid moving the cubes for the first minute to allow a crust to form, which prevents sticking.
Common Mistakes to Avoid
- Overcrowding the pan when frying halloumi, which steams the cheese instead of creating a crispy sear.
- Adding the garlic at the same time as the onions, causing it to burn. Always add garlic later.
- Forgetting to add a splash of liquid (water or broth) after the tomato puree, resulting in a dry bake instead of a saucy one.
- Broiling for too long, which can make the halloumi overly tough. Watch it closely for just 2-3 minutes.
Conclusion
This Mediterranean Halloumi & Bean Bake is the ultimate proof that a spectacular, flavor-packed dinner doesn’t require hours in the kitchen or a sink full of dishes. In just 20 minutes, you can create a satisfying, vegetarian-friendly meal that feels both comforting and vibrant. The combination of crispy, salty halloumi with creamy beans and sweet sun-dried tomatoes is truly irresistible. Give this simple one-pan wonder a try—it’s sure to become a regular in your weeknight rotation.