Braised halloumi with tomatoes and beans

Simple Too, p. 129

Ingredients

  • 400g tin of black-eyed beans (or butter beans), drained (240g)
  • 5 garlic cloves, 4 thinly sliced, 1 crushed
  • 5–6 thyme sprigs, plus 1 tsp finely chopped leaves
  • 90ml olive oil
  • 250g halloumi, cut into 6 slices
  • 1 tsp za’atar
  • Fine sea salt and black pepper

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