Braised halloumi with tomatoes and beans
Simple Too, p. 129
This is either a simple speedy supper for two, with rice or bread, or part of a spread to serve more. It works really well with the green beans with miso and grapefruit (p. 182), or any seasonal green veg. It’s also great as it is for a late breakfast, with a couple of fried eggs sitting on top.
Ingredients
- 400g tin of black-eyed beans (or butter beans), drained (240g)
- 5 garlic cloves, 4 thinly sliced, 1 crushed
- 5–6 thyme sprigs, plus 1 tsp finely chopped leaves
- 90ml olive oil
- 250g halloumi, cut into 6 slices
- 1 tsp za’atar
- Fine sea salt and black pepper
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