One-Pan Mediterranean Beans and Halloumi Bake
Check out this One-Pan Mediterranean Beans and Halloumi Bake with its flavourful sauce, hearty beans, and veggies all crowned with golden halloumi cheese. It's an easy, quick, budget-friendly, and wholesome vegetarian dinner perfect for busy families. This delicious one-pan wonder is also gluten-free and a great meal-prep idea as it re-heats perfectly! Want to make it even heartier? Serve it up with some flatbreads or rice to soak up all those tasty juices. Let's start cooking!
Let's pause to celebrate the flavours of this vegetarian recipe; a harmonious blend of velvety beans, crunchy vegetables, and salty halloumi cheese, enriched in a heartwarming Mediterranean-style tomato sauce. What's even better? This recipe simplifies cooking by combining all ingredients in one baking pan, resulting in a mess-free midweek successful dinner.
Watch How to Make It
Helpful Tips and Substitutions
Halloumi: Marinate the halloumi slices in olive oil and lemon juice before adding them to the bake for an extra burst of flavor.
Substituting Vegetables: Feel free to customize the vegetable selection based on your preferences or what's in season, potatoes, eggplant, sweet potato or cherry tomatoes would all be great additions, making sure they are sliced no larger than 2cm diced to make sure they cook evenly.
Substituting Halloumi: If you can't find Halloumi cheese, try replacing it with feta cheese for a similar texture and taste. For a dairy-free option choose vegan halloumi.
Spices: If you prefer a spicier dish, add a pinch of chili flakes or cayenne pepper to the vegetable mixture before baking.
Serving options: Instead of pita bread, serve the dish with crusty bread, rice, or quinoa for a hearty meal.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
To reheat, place individual portions in the microwave or oven until heated through.
Meal Prep / Leftovers
This One-Pan Mediterranean Beans and Halloumi Bake yields enough for 4-5 servings, making it an excellent choice for meal prepping. Simply divide the cooked dish into individual containers and refrigerate them. These portions are perfect for taking to work or enjoying as quick lunches throughout the week.
Other Vegetarian Recipes you'll LOVE
Mediterranean Beans and Halloumi Bake
Serves 4
Prep 10 minutes
Cook 40 minutes
Roasting Pan: 30x20 cm
INGREDIENTS
400g x 2 cans of butter beans, drained and rinsed
400g can of black beans, drained and rinsed
400g can tomatoes, diced
225g halloumi, sliced 2cm thick
2 tablespoons extra virgin olive oil + extra
1 large fennel bulb, sliced into 1cm wedges
1 large carrot, diced 1cm cubed
1 large zucchini, diced
1 large red capsicum, seeds removed and diced
3 tablespoons pine nuts, toasted
2 tablespoons balsamic glaze
2 teaspoons garlic powder/granules
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon sea salt + extra
½ teaspoon white pepper
To Serve:
4 pita bread pockets, gluten-free
or White Rice
INSTRUCTIONS
1.Oven: Preheat the oven to 220°C fan forced.
2. Preparing the Fennel: Slice the fennel into wedges, about 1 cm thick, and set aside the green leaves for garnishing later. Thinly and finely chop the stems and leaves.
3. Baking the Vegetables: Arrange the sliced fennel, carrots, zucchini, and red capsicum in the prepared roasting pan. Drizzle them with extra virgin olive oil and season with the smoked paprika, cumin, garlic, sea salt, and black pepper. Give everything a good toss to coat evenly, then place the pan in the preheated oven. Roast for 15 minutes.
4. Adding the Tomatoes and Beans: Remove the pan from the oven and add the canned tomatoes, beans, and balsamic glaze. Give all the ingredients a gentle stir, drizzle over more olive oil and sprinkle some sea salt, then continue baking for a further 15 minutes.
5. Add the Halloumi: Remove the pan from the oven and then place the halloumi slices and reserved fennel leaves on top of the vegetable mixture and continue baking for a final 10 minutes.
6. Toasting Pine Nuts: Start by toasting the pine nuts in a dry pan over medium heat. Stir them frequently to prevent burning, and toast them until they turn golden brown and become fragrant. This usually takes about 3 minutes. Keep a close eye on them as they can burn quickly.
7. Serve: Once cooked, sprinkle over the pine nuts and serve alongside pita bread. Enjoy!
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Recipe and Photography Margaret Pahos @CreateCookShare
