Crispy Halloumi with Tomatoes and White Beans

• Olive oil, as needed
• 1(8-oz) block halloumi, cut into about 9 slices 
• 2 cloves of garlic, minced or pressed
• 1 (15 oz) can fire-roasted diced tomatoes (or, if you have amazing summer cherry tomatoes, substitute 1 lb of them, halved)
• 1 tsp honey, plus more for serving
• 1/2 tsp dried oregano or thyme
• Salt and black pepper
• 1(15-oz) can cannellini beans, butter beans or navy beans, drained
• 2 T lemon juice
• Minced parsley for serving (optional)
• Crusty bread for serving (optional)

Heat 2 T olive oil in a medium-sized pan over medium heat. Add 4 slices of halloumi and cook them for about 2 minutes on each side. Remove the halloumi from the pan (it will be added back in later). Add the 2 cloves of minced garlic and saute for about 30 seconds, then add the canned tomatoes, honey, and oregano. Season with salt and pepper and simmer for 2-3 minutes (if you using fresh cherry tomatoes, you’ll have to cook the mixture about 10 minutes).

Stir in the beans and then arrange the fried halloumi slices on top of the tomato-bean mixture in the pan. If you want the stew to have more broth, add a little water or vegetable broth. Simmer for about 5 minutes. Taste and season with more salt and pepper if needed.

Drizzle with a little olive oil, squeeze the lemon half it all and then add a light drizzle of honey. Garnish with parsley and serve immediately with bread.

There are tons of ways to vary this recipe – which makes it even more useful. You might stir in a big handful of fresh spinach to the hot mixture or add 1 T minced anchovies or add 2 tsp of white miso paste. Consider frying an egg and serving it on top. Add a pinch of red pepper flakes during cooking – for some spice.