Green Bean Halloumi Skillet with Caramelized Tomatoes

Tender green beans and golden halloumi are paired with slowly caramelized cherry tomatoes and garlic finished with fresh herbs. The tomatoes are cooked separately and stirred in at the very end for a sweet, concentrated flavor boost — all in one light skillet meal for two.

Ingredients

  • 300 g Fresh Green Beans, trimmed
  • 150 g Halloumi (light if available), sliced into 1 cm pieces
  • 200 g Cherry Tomatoes, halved
  • 4 Garlic Cloves, thinly sliced
  • 1½ Tsp Olive Oil, divided
  • 3 Tbsp Water, divided
  • Black Pepper, to taste
  • 1 Tbsp Fresh Dill or Basil, chopped
  • 2 Tbsp Plain Low Fat Yogurt, optional for serving

Instructions

  1. Bring a pot of water to a boil. Add Green Beans and cook for 7 to 8 minutes until fully soft and tender when pierced. Drain and set aside.
  2. In a small nonstick skillet, heat ½ Tsp Olive Oil over medium low heat. Add Garlic slices and Cherry Tomatoes. Cook gently for 10 minutes, stirring occasionally, until tomatoes are very soft, wrinkled and beginning to caramelize. Remove from heat and set aside.
  3. In a large skillet, heat 1 Tsp Olive Oil over medium heat. Fry Halloumi for 1½ minutes per side until golden brown. Remove and keep warm.
  4. In the same large skillet, add the Green Beans and 2 Tbsp Water. Cover and cook for 4 minutes, stirring occasionally, until beans are completely soft and heated through. Add a splash more water if needed.
  5. Return Halloumi to the skillet, add the caramelized tomatoes and garlic, and toss gently to combine. Heat through for 1 minute.
  6. Sprinkle with Fresh Herbs and serve with a dollop of Yogurt on the side if desired.

Notes

  • Total Time: About 28 minutes (10 minutes of hands off caramelizing)
  • For extra soft beans, boil a little longer in step 1 and then cover the skillet in step 4 to steam them gently
  • Caramelizing the tomatoes separately concentrates their sweetness and prevents them from watering down the dish, keeping the halloumi crisp
  • Using light halloumi reduces saturated fat while still delivering the signature salty chew
  • Serve as is or with a small side of barley for extra bulk

Variations

  • Replace Halloumi with Feta (crumbled over at the end) for a different saltiness
  • Add Zucchini slices along with the green beans for extra vegetables
  • Stir in a handful of Spinach just before serving until wilted
  • Use Yellow Wax Beans instead of green beans for a color twist
  • Top with toasted Pine Nuts or Sliced Almonds for crunch

Fun Facts

  • Caramelizing tomatoes releases the natural sugars (glucose and fructose) and the amino acid glutamate, creating a deep umami sweetness without any added sugar.
  • Halloumi is traditionally made from a mixture of goat and sheep milk; its high melting point comes from the lack of casein breakdown during production.
  • Green Beans are one of the few legumes eaten as a whole pod — the seeds inside are still immature and high in fiber but low in calories.
  • Garlic was used by ancient Greek athletes as an early form of performance enhancer, and was given to Olympic runners before competition.
  • Cherry Tomatoes have a higher sugar content than larger tomatoes, making them particularly suited for caramelization — their small size also means more surface area for browning.