One-Pan Mediterranean Beans and Halloumi Bake
- Apr 21, 2024
- 4 min read
Updated: Jul 31
Looking for an easy vegetarian dinner that's packed with flavour? This Mediterranean Beans and Halloumi Bake combines tender vegetables, hearty beans, a rich tomato sauce and golden baked halloumi in one simple pan. It's naturally gluten-free, budget-friendly and perfect for busy weeknights or meal prep.
This Mediterranean Beans and Halloumi Bake is the perfect one-pan vegetarian dinner that's hearty, wholesome and packed with flavour. Tender roasted vegetables, protein-rich beans and a rich tomato and balsamic sauce are baked together before being topped with golden halloumi that's crisp around the edges and beautifully soft in the centre. Finished with toasted pine nuts for a delicious crunch, it's an easy family meal that's naturally gluten-free, budget-friendly and made with everyday pantry ingredients.
Whether you're looking for a simple weeknight dinner or a recipe that's perfect for meal prep, this bake is sure to become a favourite. It reheats beautifully for lunches, can easily be customised with your favourite seasonal vegetables or beans, and is delicious served with warm gluten-free pita bread or fluffy rice to soak up every last spoonful of the rich Mediterranean-inspired sauce.
Watch How to Make It
Helpful Tips and Substitutions
Halloumi
For extra flavour, brush or lightly marinate the halloumi in a little olive oil and lemon juice before baking.
Vegetable Variations
This recipe is very adaptable. Eggplant, sweet potato, pumpkin, potatoes or cherry tomatoes all work beautifully. Cut firmer vegetables into approximately 2 cm pieces so they cook evenly.
Bean Variations
Cannellini beans, chickpeas or borlotti beans can easily replace the butter beans or black beans.
Halloumi Substitute
If halloumi isn't available, feta makes a delicious alternative. Crumble it over the bake during the final few minutes of cooking. For a dairy-free version, use your favourite vegan halloumi.
Add Some Heat
For a spicy kick, stir through a pinch of chilli flakes or cayenne pepper with the spices before roasting.
Serving Ideas
Serve with gluten-free pita, crusty bread, steamed rice, quinoa or couscous (if not gluten-free) to soak up the rich tomato sauce.
STORAGE
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat in the microwave or in a 180°C oven until piping hot.
MEAL PREP
This Mediterranean Beans and Halloumi Bake is ideal for meal prep. Divide the cooled bake into individual containers for easy lunches or dinners throughout the week. The flavours continue to develop overnight, making leftovers even more delicious.
Other Vegetarian Recipes you'll LOVE
One-Pan Mediterranean Beans and Halloumi Bake
Serves: 4 | Prep: 10 minutes | Cook: 55–60 minutes
Roasting Pan: 30 x 20 cm
INGREDIENTS
2 x 400 g cans butter beans, drained and rinsed
1 x 400 g can black beans, drained and rinsed
1 x 400 g can diced tomatoes
225 g halloumi, sliced into 2 cm thick pieces
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 large fennel bulb, cut into 1 cm wedges
1 large carrot, diced into 1 cm cubes
1 large zucchini, diced
1 large red capsicum, seeded and diced
3 tablespoons pine nuts, toasted
2 tablespoons balsamic glaze
2 teaspoons garlic granules (or garlic powder)
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon sea salt, plus extra to taste
½ teaspoon white pepper
TO SERVE
Gluten-free pita bread
or cooked white rice
INSTRUCTIONS
1. Preheat the Oven
Preheat the oven to 210°C fan-forced.
2. Prepare the Fennel
Trim the fennel bulb, reserving a handful of the delicate fronds for garnish. Slice the bulb into 1 cm wedges and finely chop a little of the stems and fronds.
3. Roast the Vegetables
Add the fennel, carrot, zucchini and capsicum to a 30 x 20 cm roasting pan.
Drizzle generously with the olive oil and season with the smoked paprika, cumin, garlic granules, sea salt and white pepper. Toss well until everything is evenly coated.
Roast for 25 minutes, turning the vegetables halfway through, until they begin to caramelise around the edges.
4. Add the Beans
Remove the pan from the oven.
Add the diced tomatoes, butter beans, black beans and balsamic glaze. Stir gently to combine, drizzle with a little extra olive oil and season with a pinch of extra sea salt if needed.
Return to the oven for 15 minutes, allowing the sauce to bubble and thicken slightly.
5. Add the Halloumi
Arrange the halloumi slices over the top and scatter over the reserved fennel fronds.
Return to the oven for 10 minutes, or until the halloumi is golden around the edges and lightly browned.
6. Toast the Pine Nuts
Meanwhile, toast the pine nuts in a dry frying pan over medium heat for 2–3 minutes, stirring frequently until lightly golden and fragrant.
7. Serve
Scatter the toasted pine nuts over the bake and finish with a drizzle of extra virgin olive oil if desired. Serve immediately with warm gluten-free pita bread or my steamed rice.
Have you tried this recipe?
Please leave me a rating and comment below, or share it with me at @CreateCookShare on
Recipe and Photography Margaret Pahos @CreateCookShare
Comments