MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Halloumi With Tomatoes & White Beans
Categories: Cheese, Vegetsbles, Beans, Herbs
Yield: 4 servings

Olive oil; as needed
1 lb Cherry or grape tomatoes;
- halved lengthwise
2 cl Garlic; minced or pressed
1 tb Fine chopped parsley; more
- for serving
1 ts Honey; more for serving
1/2 ts Dried oregano or thyme
Salt & black pepper
15 oz Can cannellini, butter or
- navy beans; drained
8 oz Block halloumi; io 1/4"
- slices
1/2 Lemon
Crusty bread (opt); for
- serving

Set broiler to high heat, with a rack positioned in the
upper third of the oven, 3 to 4 inches from the heat
source.

In a large, ovenproof pan over medium heat, combine 2
tablespoons olive oil with the tomatoes, garlic,
parsley, honey and oregano. Season with salt and pepper
and cook, stirring frequently, until the tomatoes soften
and release their juices, about 10 minutes.

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.

Arrange the halloumi slices on top of the tomato-bean
mixture in the pan. Transfer the pan to the oven. Broil
until the halloumi is golden and crispy on top, about 5
minutes, depending on the oven's broiler strength.

Drizzle generously with olive oil, squeeze the lemon
half over the pan and add a light drizzle of honey.
Garnish with parsley and serve immediately, with bread
if desired.

By: Nargisse Benkabbou

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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