Mediterranean Smoky Halloumi & Tomato Bean Bake

Mediterranean Smoky Halloumi & Tomato Bean Bake

This rustic Mediterranean bake layers hearty white beans and sweet cherry tomatoes with a smoky, paprika-spiced sauce, finished with golden halloumi slices. It’s a satisfying vegetarian dish that delivers creamy textures, tangy bites, and rich umami flavors in each spoonful. Serve it with crusty bread or a light salad for a complete meal.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serves: 3–4

Ingredients

For the Bean Bake:

2 tbsp olive oil

1 small red onion, finely chopped

3 garlic cloves, minced

1 tsp smoked paprika

1/2 tsp ground cumin

1/4 tsp red pepper flakes (optional for heat)

1 can (400g) cherry tomatoes (or diced tomatoes)

1 can (400g) white beans (cannellini or butter beans), drained & rinsed

1/4 cup vegetable broth or water

Salt and black pepper, to taste

1 tsp dried oregano

1 tbsp fresh parsley or basil, chopped (plus more for garnish)

For the Halloumi Topping:

200g halloumi cheese, sliced (about 1/4 inch thick)

1 tbsp olive oil

Optional for Serving:

Crusty bread or pita

Lemon wedges

Extra herbs for garnish

Instructions

Make the Smoky Tomato Bean Base:

Preheat your oven to 200°C (400°F).

In a large oven-safe skillet or baking dish, heat 2 tbsp olive oil over medium heat.

Add the red onion and sauté for 3–4 minutes until softened.

Stir in the garlic, smoked paprika, cumin, and red pepper flakes (if using), cooking for 1 minute until fragrant.

Pour in the cherry tomatoes, crushing some with the back of a spoon.

Add the white beans, vegetable broth, oregano, salt, and pepper.

Simmer for 5–7 minutes to allow flavors to meld.

Stir in fresh parsley or basil.

Prepare the Halloumi:

While the sauce simmers, heat 1 tbsp olive oil in a separate skillet over medium heat.

Sear the halloumi slices for 2–3 minutes per side, until golden brown.

Assemble and Bake:

Place the crispy halloumi slices on top of the bean-tomato mixture.

Transfer the skillet or dish to the oven.

Bake for 12–15 minutes, until bubbling around the edges.

Serve:

Garnish with additional fresh herbs and a drizzle of olive oil.

Serve warm with crusty bread or lemon wedges on the side.

Optional Add-Ins & Variations

Extra Veggies: Add spinach, kale, or roasted red peppers.

Spicier Kick: Use harissa paste instead of red pepper flakes.

Beans: Use chickpeas or mixed beans for variation.

Vegan Version: Replace halloumi with plant-based feta or tofu (but halloumi is key for the classic version).

Tips

Choose Quality Halloumi

Look for firm, good-quality halloumi that holds its shape when seared. Avoid pre-sliced halloumi if it’s too thin—it should be about 1/4 inch thick for a satisfying bite.

Don’t Overcook the Beans

White beans are delicate. Simmer gently to keep them creamy, not mushy.

Use an Oven-Safe Skillet

A cast iron skillet or enameled pan works well, allowing you to cook on the stovetop and then bake without extra dishes.

Balance the Smoke

Smoked paprika adds depth, but adjust the quantity to your taste. For a lighter smoky flavor, use ½ tsp instead of a full teaspoon.

Fresh Herbs Matter

Garnish generously with parsley, basil, or mint just before serving for a bright, fresh contrast to the rich bake.

Variations

Add Greens

Stir in baby spinach, kale, or chard during the last few minutes of stovetop cooking for extra nutrition.

Use Different Beans

Try butter beans, chickpeas, or gigante beans for texture variety.

Make It Spicier

Add harissa paste, chipotle powder, or a pinch of Aleppo pepper for a smoky heat upgrade.

Vegan Adaptation

Swap halloumi for grilled marinated tofu, vegan halloumi, or chunks of roasted eggplant.

Add Roasted Vegetables

Mix in zucchini, bell peppers, or eggplant before baking for a heartier meal.

Cheese Options

For variety, crumble some feta cheese over the top before serving (in addition to or instead of halloumi).

Serve as a Side or Main

Serve with grilled chicken, lamb koftas, or roasted vegetables if you want to make it part of a larger spread.

Make It a One-Pan Meal

Crack a few eggs into the tomato-bean mixture before baking for a Mediterranean-style shakshuka with halloumi.

Q&A

Q: Can I make this dish ahead of time?

A: Yes! You can prepare the bean and tomato base up to 2 days in advance. Store it in the fridge. When ready to serve, reheat the mixture, top with fresh-seared halloumi, and bake as directed.

Q: Can I use dried beans instead of canned?

A: Absolutely. Soak and cook dried white beans until tender before using. You’ll need about 1 ½ cups of cooked beans to replace a standard 400g can.

Q: What can I serve this with?

A: It pairs well with:

Crusty sourdough or pita bread

A simple Mediterranean cucumber salad

Rice or couscous for a fuller meal

Q: Is this dish gluten-free?

A: Yes, the recipe is naturally gluten-free, as long as your halloumi and broth are certified gluten-free.

Q: Can I freeze leftovers?

A: The bean-tomato base freezes well for up to 3 months, but halloumi is best enjoyed fresh. If freezing, add the cheese fresh when reheating.

Nutrition Facts (Per Serving – Approximate, based on 4 servings)

Note: Nutrition will vary depending on the brand of halloumi, beans, and exact ingredients used.

Conclusion

The Mediterranean Smoky Halloumi & Tomato Bean Bake is a vibrant, protein-rich vegetarian dish that’s easy to make, deeply satisfying, and packed with Mediterranean flavors. From the golden seared halloumi to the smoky tomato base, this bake is both hearty and healthy. It’s versatile enough for weeknights but impressive enough to serve at gatherings. Enjoy it with fresh herbs, lemon wedges, and warm bread for a truly comforting meal.