Mediterranean Smoky Halloumi & Tomato Bean Bake

A wholesome, one-pan dish with creamy white beans, spiced tomato sauce, and golden halloumi — perfect with warm pita, couscous, or bulgur wheat.

Ingredients

• 2 tbsp extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin (adds earthy warmth)
• 1/4 tsp red wine vinegar (or lemon juice)
• 1/2 tsp brown sugar or honey (to balance acidity)
• 2 cans (400 g each) white beans, drained and rinsed
• 2 cans (400 g each) whole peeled tomatoes (use San Marzano for rich flavor)
• 400–500 g halloumi cheese, sliced into ½-inch thick pieces
• Optional garnish: chopped fresh parsley, mint, or basil
• Optional: lemon wedges for serving

Directions

1. Preheat Oven

Preheat your oven to 200°C (390°F).

2. Sauté Aromatics

In a large oven-safe skillet or pan, heat olive oil over medium heat. Add sliced garlic and cook until just golden, about 1–2 minutes.

3. Spice It Up

Stir in red pepper flakes, smoked paprika, cumin, and oregano. Cook for 30 seconds until fragrant.

4. Add Tomatoes & Seasoning

Pour in the whole tomatoes with their juice. Crush gently with a spoon. Add red wine vinegar and sugar (or honey). Simmer for 5–7 minutes until slightly thickened.

5. Add Beans

Stir in white beans. Simmer for another 2–3 minutes to allow the flavors to blend. Season with salt and pepper to taste.

6. Layer Halloumi

Remove the skillet from heat. Lay the halloumi slices evenly over the tomato-bean mixture.

7. Bake

Bake uncovered in the oven for 20 minutes. Then broil (grill) for the last 5 minutes until the cheese is golden and slightly crispy on top.

8. Garnish & Serve

Top with chopped fresh parsley, mint, or basil. Serve hot with lemon wedges, warm pita, or a side of couscous or quinoa.