Mediterranean Smoky Halloumi & Tomato Bean Bake

📝 Recipe Description

A hearty, flavor-packed Mediterranean-inspired bake that layers golden smoky halloumi slices over a rich tomato, garlic, and herb-infused bean base. This one-pan wonder marries creamy, salty halloumi with tender beans simmered in a smoky paprika tomato sauce for a comforting yet vibrant vegetarian meal that’s perfect for weeknights or casual entertaining.

🍲 Ingredients for Mediterranean Smoky Halloumi & Tomato Bean Bake

• 2 tbsp olive oil

• 1 large onion, finely diced

• 3 garlic cloves, minced

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 tsp smoked paprika

• ½ tsp chilli flakes (optional)

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 can (400g) diced tomatoes

• 2 tbsp tomato paste

• 2 cans (400g each) cannellini or butter beans, drained and rinsed

• Salt and black pepper, to taste

• Handful fresh basil or parsley (for garnish)

For the Halloumi Topping:

• 225–250g block of halloumi cheese, sliced into 1cm-thick slabs

• 1 tbsp olive oil

• Extra smoked paprika for sprinkling

🍳 Instructions

1. Make the Sauce:

   • Heat olive oil in an oven-safe skillet over medium heat.

   • Add onion and sauté 5 minutes until soft.

   • Stir in garlic and peppers. Cook another 4–5 minutes.

   • Add smoked paprika, oregano, thyme, and chilli flakes; cook 30 seconds.

2. Simmer the Beans:

   • Pour in diced tomatoes and tomato paste.

   • Season with salt and pepper. Simmer for 8–10 minutes to thicken.

   • Stir in beans and heat through for 2–3 mins.

   • Taste and adjust seasoning.

3. Add Halloumi & Bake:

   • Preheat oven to 200°C (390°F).

   • Arrange halloumi slices over the top of the tomato-bean mixture.

   • Brush or drizzle with olive oil and lightly sprinkle smoked paprika.

   • Transfer skillet to oven and bake for 15–20 minutes until halloumi is golden and bubbling.

4. Serve:

   • Garnish with chopped fresh parsley or basil.

   • Serve hot with crusty bread, couscous, or a green salad.

👨‍🍳 Notes

• Make it vegan by swapping halloumi for thick crusty bread slices or tofu.

• Any white bean works—try chickpeas or butter beans for texture variety.

• Grill halloumi first for extra char flavor before baking.

💡 Tips

• Dry the halloumi before slicing to help it crisp.

• Add olives or sun-dried tomatoes to deepen Mediterranean flavor.

• Cook in a cast iron or heavy skillet so it goes from stove to oven beautifully.

🍽️ Servings

Serves 4 generous portions as a main.

⚖️ Nutritional Info (per serving – approx.)

• Calories: 410 kcal

• Protein: 19 g

• Fat: 22 g

• Carbs: 32 g

• Fiber: 9 g

• Sugar: 7 g

• Sodium: 900 mg

🌿 Health Benefits

• High in plant protein & fiber from beans—great for digestion and satiety.

• Calcium-rich halloumi supports bone health.

• Lycopene from tomatoes offers powerful antioxidant benefit.

• A balanced, satisfying meat-free meal.

❓ Q & A

Q: Can I make this ahead?
A: Yes! Prepare the bean base in advance and refrigerate up to 2 days. Top with halloumi and bake when ready to serve.

Q: What can I serve it with?
A: It’s delicious with garlic bread, lemony couscous, quinoa, or even tucked into warm pita bread.

Q: Does smoked paprika make a big difference?
A: Absolutely—it infuses that signature “smoky” depth. If unavailable, use regular paprika + a dash of liquid smoke.

Q: Can I freeze leftovers?
A: Freeze the bean base (without halloumi) for up to 3 months. Add fresh halloumi slices before baking when reheating.