🧄 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.”
This cozy, plant-forward Mediterranean bake combines smoky spices, hearty white beans, and salty golden halloumi in a rich tomato base. It’s filling, protein-packed, and ready in under 40 minutes. Serve with warm pita or grains for a complete meal.
🍽 Ingredients (Serves 4)
Main Ingredients:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp chili flakes (optional)
- 1 tbsp tomato paste
- 1 can (400g) chopped tomatoes
- 2 cans (400g each) white beans (like cannellini or butter beans), drained & rinsed
- 1 tsp dried oregano
- Salt & pepper to taste
- 225g (8 oz) halloumi cheese, sliced into 1 cm thick strips
- Handful fresh parsley or basil, chopped (for garnish)
🔪 Instructions
1. Make the Base Sauce:
- Heat olive oil in a large ovenproof skillet or pan over medium heat.
- Add chopped onion and sauté for 4–5 minutes until soft.
- Stir in garlic, smoked paprika, cumin, chili flakes, and tomato paste. Cook for 1–2 minutes until fragrant.
2. Add Tomatoes & Beans:
- Pour in canned tomatoes and oregano. Stir and simmer for 5 minutes.
- Add drained beans, season with salt and pepper, and simmer for another 5–7 minutes until the sauce thickens slightly.
3. Add Halloumi & Bake:
- Preheat oven to 200°C (390°F).
- Nestle halloumi slices into the bean-tomato mixture.
- Transfer the pan to the oven and bake for 12–15 minutes, or until the halloumi is golden on top (you can broil for the last 2–3 minutes for extra color).
4. Garnish & Serve:
- Top with chopped parsley or basil.
- Serve warm with pita, couscous, bulgur, or rice.
📝 Notes
- Beans: Butter beans are ultra-creamy, but cannellini or great northern beans also work great.
- Halloumi: Don’t substitute with regular cheese — halloumi’s firm texture holds up to heat.
- No ovenproof skillet? Transfer mixture to a baking dish before adding halloumi and baking.
💡 Tips
- For extra depth, add a splash of red wine or a dash of balsamic vinegar to the tomato sauce.
- Want it spicier? Add harissa paste or extra chili flakes.
- Add a handful of baby spinach or kale before baking for a veggie boost.
- For a vegan version, swap halloumi with vegan feta or omit entirely and top with roasted chickpeas.
🍽 Servings
- Serves 4 people as a main meal
- Great for lunch, dinner, or meal prep (stores well!)
🔢 Nutritional Info (Per Serving – without side)
- Calories: ~400 kcal
- Protein: 20g
- Fat: 21g
- Carbs: 30g
- Fiber: 9g
- Sugar: 6g
- Sodium: ~800mg
Numbers vary slightly with brand of halloumi and type of beans used.
💪 Health Benefits
- High in plant-based protein from white beans
- Rich in calcium & protein from halloumi cheese
- Tomatoes and spices provide antioxidants like lycopene and curcumin
- Fiber-packed for gut health and satiety
- Naturally gluten-free (just pair with a GF side if needed)
❓ Q&A
Q: Can I make this ahead of time?
A: Yes! It reheats well. Prep the base ahead, and just bake with halloumi when ready to serve.
Q: What’s the best side to serve it with?
A: Pita bread, couscous, bulgur wheat, rice, or even quinoa work beautifully.
Q: Can I use dried beans instead of canned?
A: Definitely — just cook them fully before using in the recipe.
Q: What if I don’t have halloumi?
A: You can try firm feta (crumbled on top after baking) or grilled tofu as a vegetarian alternative, though the texture will differ.