Charred Tomato Halloumi Bean Skillet with Basil Lemon Crumbs

🍅 Charred Tomato Halloumi Bean Skillet with Basil Lemon Crumbs This is the kind of quick skillet dinner that feels generous without needing much work: blistered cherry tomatoes, creamy white beans, crisp-edged halloumi and a lemony basil crumb topping for crunch. Serve it with toast, warm flatbread, grains or a simple cucumber salad. 🌿 Yield: 4 servings Time: about 30 minutes Ingredients: - 250 g / 9 oz halloumi, cut into bite-size cubes - 2 tbsp olive oil, plus extra to finish - 500 g / 1 lb 2 oz cherry tomatoes - 2 garlic cloves, finely grated or minced - 1 tsp smoked paprika - 1/2 tsp dried oregano - 2 x 400 g / 15 oz cans cannellini beans or butter beans, drained and rinsed - 1 lemon, zested and juiced - 55 g / 1 cup fresh breadcrumbs or panko - 1 small handful basil leaves, finely chopped, plus extra leaves to serve - Fine salt and black pepper - Optional: thick Greek-style yogurt, chili flakes, toasted pine nuts, warm flatbreads or sourdough toast Method: 1. Pat the halloumi dry so it browns rather than steams. Warm 1 tablespoon olive oil in a wide skillet over medium-high heat. Add the halloumi cubes and sear for 2-3 minutes per side, until deeply golden on the edges. Lift them onto a plate. 2. Keep the skillet on medium-high heat and add the cherry tomatoes with a pinch of salt. Let them sit for 2 minutes before stirring so they blister and char in spots. Cook for 6-8 minutes, stirring occasionally, until several tomatoes burst and the juices look glossy. 3. Stir in the garlic, smoked paprika, oregano and a good grind of black pepper. Cook for 30-45 seconds, just until fragrant. 4. Add the drained beans and 2 tablespoons water. Fold gently so the beans stay mostly whole. Simmer for 3-4 minutes, until the beans are hot and the tomato juices cling to them. If the pan looks dry, add another splash of water. 5. Return the halloumi to the skillet and let it warm through for 1 minute. Taste before salting again because halloumi is naturally salty. 6. Meanwhile, toast the breadcrumbs in a small dry pan with the remaining 1 tablespoon olive oil and the lemon zest. Stir for 3-4 minutes, until crisp and golden. Take off the heat, then stir in the chopped basil so it stays fresh and green. 7. Finish the skillet with 1-2 tablespoons lemon juice, a drizzle of olive oil, basil leaves and the basil lemon crumbs. Add chili flakes if you want heat. Serving and storage tips: - Spoon it over toasted sourdough, warm flatbreads, couscous, farro or rice. - Add Greek-style yogurt on the side for a cool, creamy contrast. 🥄 - Keep the crumb topping separate if making ahead so it stays crisp. - Leftovers keep for up to 2 days in the fridge. Rewarm gently in a skillet with a splash of water, then add fresh crumbs and lemon. Save this one for a fast vegetarian dinner with proper texture. Tasteloom.club 🌿