Name: Crispy Baked Halloumi with Pomegranate Butter Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 400 g canned chopped tomatoes, 1 can; 1 tbsp pomegranate molasses; 2 tsp honey, plus a drizzle for serving; 400–500 g butter beans, drained, from a can or jar; 250 g halloumi block; 1 olive oil; 1 mint leaves, for tearing over; 1 crusty bread or cooked orzo, to serve; 2 tsp coriander seeds; 25 g shelled pistachios; 2 tsp sesame seeds; 1 tsp ground cumin

Crispy Baked Halloumi with Pomegranate Butter Beans

A speedy vegetarian dinner of hasselback halloumi baked over a sweet-tangy tomato and butter bean sauce, finished with a crunchy pistachio dukkah and fresh mint.

Prep10 min

Cook20 min

Total30 min

DifficultyEasy

Servings2

This dish turns humble halloumi into a showstopper: deep criss-cross slits let the cheese crisp up in the oven while soaking up a rich, tangy tomato sauce. The pomegranate molasses and honey add a festive sweetness, balanced by the earthy dukkah topping.

Butter beans make the sauce hearty and satisfying, so you only need some crusty bread or orzo to complete the meal. It's a brilliant option for a quick weeknight dinner or a special occasion side.

Method

Preheat the oven to 425°F/400°F fan/gas 7. In a small baking dish, mix the chopped tomatoes, pomegranate molasses, honey, and drained butter beans. Season with salt and pepper and stir well.
Cut deep slits into the halloumi block in a criss-cross pattern, going about halfway down. Drizzle with olive oil and place it in the center of the dish, nestled among the beans.
Bake for 20–25 minutes, until the sauce is bubbling and the halloumi is crisp and golden on top.
While the halloumi bakes, make the dukkah: using a pestle and mortar or a spice blender, lightly crush the coriander seeds with a few pulses to break them open. Add the pistachios and crush or pulse again until roughly chopped. Transfer to a small bowl, stir in the sesame seeds and cumin, and season with a pinch of salt.
When the halloumi is done, drizzle with a little extra honey. Sprinkle over some of the dukkah and tear the mint leaves on top. Serve hot with crusty bread or cooked orzo.

💡 Tips

Use a sharp knife to cut the slits in the halloumi, but be careful not to cut all the way through.
If you prefer a milder dukkah, reduce the coriander seeds to 1 tsp.
Leftover dukkah can be stored in an airtight jar for up to a week.

Inspired by a recipe from BBC Good Food

Crispy Baked Halloumi with Pomegranate Butter Beans

Ingredients

Dukkah

Method

💡 Tips

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