Halloumi with Roast Tomatoes and Cannellini Beans
By Dominique WoolfCrisp, salty halloumi pairs with sweet roast cherry tomatoes and creamy cannellini beans in this comforting dish by Dominique Woolf, brought to life with a zesty chilli drizzle.Time and servings
Ingredients
11 total- 200g cherry tomatoes, on the vine if possible
- 6-8 garlic cloves
- 3 tbsp olive oil, plus extra for frying
- 1 tbsp Woolf’s Kitchen Chilli Crunch
- 2 tbsp orange juice
- 1 tsp light soy sauce
- 1 tsp rice vinegar
- 1 tsp runny honey
- 400g jarred cannellini beans, including some of their liquid
- 125g halloumi, sliced
- coriander leaves, to serve
Method
5 stepsStep 1
Heat the oven to 220°C/200°C fan/gas 7. Put the tomatoes and unpeeled garlic cloves into a baking dish. Drizzle over 3 tbsp olive oil, season with salt and pepper, then toss gently until well coated. Tuck the garlic beneath the tomatoes and roast for 15–20 mins, until the tomatoes have burst and softened, and the garlic is tender when pierced.
Step 2
While the tomatoes are roasting, mix the Woolf’s Kitchen Chilli Crunch, orange juice, light soy sauce, rice vinegar and runny honey together in a small bowl, then set aside.
Step 3
Gently mix the cannellini beans and their liquid into the roasted tomatoes, then return the dish to the oven for 7 mins, or until everything is hot throughout.
Step 4
While the beans heat through, add a splash of olive oil to a pan over a medium-high heat. Fry the halloumi for 1–2 mins on each side until crisp and golden.
Step 5
Squeeze the soft garlic flesh from its skins into the beans and tomatoes, discarding the skins, then gently stir through. Divide the mixture between two plates, top with the golden halloumi, spoon over the orange-chilli dressing and scatter with coriander leaves to serve.