2 tbsp. olive oil
1 lb. cherry or grape tomatoes, halved lengthwise or other tomatoes roughly chopped
2 cloves garlic, minced
1 tsp. honey
1 tsp. parsley
1 tsp. thyme
salt and pepper, to taste

  • in a large, ovenproof pan, sauté all ingredients until tomatoes soften and release their juices, about 10 minutes

15 oz. can cannellini beans, butter beans or navy beans, drained

  • stir in beans and cook until heated through, about 3 minutes.

8 oz. block halloumi

  • slice into 1/4” thick slices and arrange on top of tomato mixture
  • broil on high heat until crispy and golden, about 5 minutes

2 tbsp. olive oil
1 tsp. honey
juice from 1/2 lime

  • drizzle with olive oil and honey, then squeeze the lime over the pan

source: https://cooking.nytimes.com/recipes/1026520-crispy-halloumi-with-tomatoes-and-white-beans