Roasted Red Pepper Baked Halloumi and White Beans

Roasted Red Pepper Baked Halloumi and White Beans Roasted Red Pepper Baked Halloumi and White Beans

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Roasted Red Pepper Baked Halloumi and White Beans


Units Scale

Roasted Red Pepper Sauce

  • 2 tablespoons olive oil, plus more to finish
  • 1 large carrot, chopped
  • 2 cloves garlic, peeled
  • 1 small onion, chopped
  • 2 red bell peppers, chopped
  • 1pint cherry tomatoes
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon sumac
  • 1/2 teaspoon dried oregano
  • 68 sprigs of thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon red pepper flakes
  • 1/21 cup water


  • 1 (14 oz) can cannellini beans, rinsed
  • 1 block of halloumi cheese, sliced
  • parsley, finely chopped


  1. Preheat the oven to 400 F and fill a large baking tray with the chopped vegetables, garlic cloves and tomatoes.
  2. Drizzle the oil over the vegetables as well as the spices, herbs, salt, pepper, and red pepper flakes then toss to fully coat.
  3. Place the tray to bake, tossing halfway through. Cook for about 15-20 minutes until everything is soft and caramelized.
  4. To a blender add everything on the tray and 1/2 cup of water or vegetable broth until it becomes a smooth and creamy sauce.
  5. To a large skillet add the sauce and beans then mix until they’re fully coated. Then top the skillet and 5-6 slices of halloumi.
  6. Place the skillet in the oven and broil on low until the cheese becomes golden.
  7. Drizzle oil and sprinkle some parsley on top. Toast some bread to serve and enjoy!

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