AdvertisementAdvertisementeasyTime:30 mins – 1 hourServes:2

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, 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.

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Ingredients

  • 350g cherry
    tomatoes (a mix of
    colours looks great),
    half cut in half and the
    remainder left whole

  • 400g x tin of blackeyed
    beans (or butter
    beans), drained

  • 5 garlic cloves, 4 thinly
    sliced, 1 crushed

  • 5–6 thyme sprigs,
    plus 1 tsp finely
    chopped leaves

  • 1 lemon, zest thinly
    shaved to get 4 strips,
    the remainder finely
    grated, 1 tbsp juice

  • 90ml olive oil

  • 250g halloumi, cut into
    6 slices

  • 1 tsp za’atar

  • fine sea salt and
    black pepper

Method

  1. Step 1

    Preheat the oven to 180°C fan-forced (200°C conventional).

  2. Step 2

    Put all the tomatoes into a 26cm round (or similar) shallow ovenproof dish along with the beans, sliced garlic, thyme sprigs, lemon zest strips, lemon juice and 75ml olive oil. Add ½ teaspoon of salt and a good grind of pepper. Mix together and nestle the halloumi slices among the beans, making sure the cheese remains exposed. Drizzle the remaining tablespoon of oil over the cheese and bake for 30–35 minutes, until the tomatoes have collapsed, released their juices and the halloumi is golden.

  3. Step 3

    Mix together the crushed garlic, thyme leaves, grated lemon zest and za’atar. Once the dish is out of the oven, swirl this through and serve.

This is an edited extract from Ottolenghi Simple Too by Yotam Ottolenghi and Verena Lochmuller. Photography by Jonathan Lovekin. Ebury Press, RRP $69.99.

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