Halloumi with Confit Tomatoes and Cannellini Beans
★★★★★ Rating

Halloumi with Confit Tomatoes and Cannellini Beans

Transform your lunch with salty halloumi and buttery cannellini beans. A quick air-fryer meal finished with sweet confit tomatoes and a zesty, spicy dressing.
Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
25

INGREDIENTS

  • 200g cherry tomatoes
  • Half a bulb of garlic, separated into cloves, skin on
  • 1-2 tbsp oil from the Chilli Crunch (no bits)
  • Sea salt flakes
  • 1 x 400g tin cannellini beans, drained
  • 150g halloumi, sliced

For the dressing

  • 1 tbsp Woolf’s Kitchen Chilli Crunch, good mix of bits
  • Juice of ½ clementine
  • 1 tsp light soy sauce
  • 1 tsp rice vinegar
  • 1 tsp honey
  • Small handful coriander, chopped

SHOP THE RECIPE

CHILLI CRUNCH
CHILLI CRUNCH
£5.49

DIRECTIONS

  1. Place the tomatoes, garlic and oil in a small baking dish with a good pinch of salt and airfry at 200°C for 15 minutes. 
  2. Stir in the beans and cook for a further 7 minutes until soft. 
  3. Add a small drizzle of Chilli Crunch oil to a frying pan over a medium-high heat, and fry the halloumi until golden.
  4. Whisk together the dressing ingredients.
  5. Spoon the beans onto plates, top with halloumi, drizzle with dressing and scatter with coriander.
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