This is a great recipe for nights when you need to throw something flavorful, nutritious, and easy together. Adapted from NYTimes.

Ingredients

• 2.5lb cherry or grape tomatoes, halved
• 4 garlic cloves, minced
• Handful parsley, finely chopped
• 2 t honey
• 1 T oregano, finely chopped
• 1 T thyme, finely chopped
• 2 T tomato paste
• 1/2 t Calabrian peppers, finely chopped
• 2 x 15oz can white beans – butter or navy is best
• 8oz halloumi, cut into 1/4″ slices (note: you can use more if you want!)
• 1 lemon
• olive oil
• Crusty bread for serving

Instructions

1. Preheat broiler to high heat, with rack positioned in upper third of oven.
2. In a large ovenproof pan, heat 2 T olive oil, tomatoes, tomato paste, Calabrian peppers, garlic, parsley, thyme, oregano, and honey over medium heat.
3. Season with salt and pepper and cook, stirring frequently until the tomatoes soften and release their juices, about 10 minutes.
4. As the tomato mixture is cooking, heat a large pan on high heat. Grill halloumi until it is crispy on one side, 2-3 minutes, then remove from heat and set aside.
5. Stir in beans and cook until heated through, about 3 minutes. Turn off heat and set aside.
6. Arrange halloumi on top of tomato-bean mixture.
7. Put pan in oven under broiler and cook until halloumi is golden and crispy on top, about 5 minutes.
8. Remove from broiler and drizzle with olive oil and lemon.
9. Garnish with parsley and more honey if you want.
10. Serve with slices of crusty bread.