Halloumi, Kale & White Bean Bake

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This halloumi, kale & white bean bake is what vegetarian dinner dreams are made of! Serve with a loaf of crusty bread or a big green salad to keep it gluten free.

So this is the second halloumi recipe in the space of a week.

Green baking dish of halloumi, kale & white bean bake with a cloth

Close up of halloumi and white bean bake topped with herbs

This recipe is such a good weeknight dinner. In general halloumi recipes are often ones I turn to when I’m after a quick vegetarian meal. 

Halloumi cooks so quickly, it’s full of flavour and makes me feel so much better about cutting out the meat. I’ve made several variations of this halloumi bake in the past including this halloumi bake with tomato and courgette and this halloumi bake with aubergine.

It’s a simple and easy base and then I like to add whatever I have on hand but this version is definitely one of my favourites and I’m so excited to share it with you!

Overhead shot of halloumi bake with white beans on a grey background

White bowl of halloumi, kale & white bean bake with bread on a grey background

Why we love this halloumi, kale & white bean bake:

  • It’s vegetarian but still so full of flavour and texture thanks to the salty, squeaky halloumi and the white beans
  • It can be as spicy or mild as you like, I add a chilli because I like a little kick but you can leave it out altogether or add two if you prefer
  • It’s healthy thanks to the beans and kale plus the rich tomato sauce 
  • It’s naturally gluten free
  • You can add more vegetables if you want to or have something left in the fridge so it’s a great clean-out-the-fridge dinner

Spoon in halloumi bake with kale

White bowl of halloumi, kale & white bean bake with a gold fork and a cloth

So making this halloumi bake is actually super easy which is one of the main things I love about it. 

You start off by making the tomato sauce which I add red pepper and chilli to then I season with plenty of spices to make it extra flavourful and delicious.

Then I simply stir through the kale and white beans and bubble for a couple of minutes before tipping into a baking dish, topping with halloumi slices and popping in the oven.

Just a few minutes later it comes out bubbling and browned and it’s so super delicious.

Overhead shot of halloumi, kale & white bean bake on a grey background with bread and herbs

Overhead shot of wooden spoon taking a scoop of halloumi bake

Halloumi, Kale & White Bean Bake Ingredients:

  • Red Onion: I like the sweetness of the red onion here but you could use normal onions if you prefer
  • Garlic: The more the better is pretty much my life motto
  • Red Pepper: Or whichever colour you prefer
  • Red Chilli: Leave out if you don’t like any heat
  • Chopped Tomatoes
  • Spices: I used smoked paprika, cumin, dried oregano and coriander
  • White Beans: I went for cannellini beans but any other white bean will do
  • Halloumi

Side on shot of halloumi and kale bake with bread in the background

Overhead shot of halloumi bake with beans on a grey background with bread and herbs

Halloumi, Kale & White Bean Bake Instructions:

  1. Start the sauce: Heat the oil and fry the onion followed by the garlic, pepper and chilli.
  2. Finish the sauce: Add the spices followed by the tomatoes. Bring to a simmer then add the kale and stir until wilted then add the white beans.
  3. Make the bake: Pour the sauce into a baking dish and top with halloumi slices. Place in the oven until browned and bubbling.

Keep scrolling to get the full printable recipe…

Equipment you need to make this recipe…

Overhead shot of halloumi bake on a grey background with a gold fork

Overhead shot of a white bowl of halloumi, kale & white bean bake on a grey background

Want more? Try these other gluten free dinner recipes!

White bowl of halloumi bake with bread on a grey surface

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS HALLOUMI, KALE & WHITE BEAN BAKE?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Veggie Pesto Pasta Soup with Kale

Use leftover kale in this warming and filling soup

Overhead shot of veggie pesto pasta soup on a blue background with a cloth

Roasted Red Pepper Soup with White Beans

Use leftover smoked paprika in this roasted red pepper soup

Roasted red pepper soup in a bow with bread on a white wooden surface

White bowl of halloumi, kale & white bean bake with a gold fork and a cloth

Halloumi, Kale & White Bean Bake

This halloumi, kale & white bean bake is what vegetarian dinner dreams are made of! Serve with a loaf of crusty bread or a big green salad to keep it gluten free.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 383kcal
Author: Amy Fulwood

Ingredients

  • 1 tbsp Olive Oil
  • Salt and Pepper
  • 1 Red Onion chopped
  • 4 cloves Garlic crushed
  • 1 Red Pepper chopped
  • 1 Red Chilli deseeded and chopped
  • 1 tbsp Smoked Paprika
  • 1 tsp Cumin
  • 1 tsp Dried Oregano
  • 1 tsp Coriander Powder
  • 2 400g tins Chopped Tomatoes
  • 100 g Kale chopped
  • 1 400g tin Cannellini Beans drained and rinsed
  • 250 g Halloumi sliced

Instructions

  • Heat the oven to 220°C/430°F. Heat the olive oil in a large saucepan over a medium heat. Add the onion and fry for 5 minutes until beginning to soften then add the garlic, pepper and chilli and fry for another 5 minutes.
  • Season well with salt and pepper then add all the spices and stir to coat, cook for another minute. Pour in the chopped tomatoes and bring to a simmer then add the kale, cook for 10 minutes until the sauce has thickened slightly and the kale has wilted. 
  • Add the beans then tip the mixture into a baking dish. Top with the halloumi slices then place in the oven and bake for 10-15 minutes until the halloumi is browned.
Nutrition Facts
Halloumi, Kale & White Bean Bake
Amount Per Serving
Calories 383 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 11g 55%
Sodium 1266mg 53%
Potassium 698mg 20%
Total Carbohydrates 33g 11%
Dietary Fiber 8g 32%
Sugars 8g
Protein 23g 46%
Vitamin A 92.6%
Vitamin C 129.2%
Calcium 80.9%
Iron 31.5%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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7 Comments

  • Reply
    Bintu | Recipes From A Pantry
    13/03/2019 at 10:15 AM

    This looks like such a delicious dinner option. My whole family loves halloumi so this would go down a treat.

  • Reply
    Danielle Wolter
    13/03/2019 at 10:46 AM


    can you believe i’ve never had halloumi before? I’m wondering how easy it is to find in thee states because this sounds incredible!!

  • Reply
    Rosa
    13/03/2019 at 10:54 AM


    This dish looks so comforting and flavourful. I’ve never had halloumi before so this is definitely going on the must try list.

  • Reply
    Linda
    13/03/2019 at 11:30 AM


    This is just the kind of recipe I like when trying to figure out how to get rid of all the leftovers in my fridge. I love the fact that the sauce has just about everything in it and all you have to do is place the halloumi on top. So easy and great for Meatless Monday.

  • Reply
    Cathy
    13/03/2019 at 11:37 AM


    Love every ingredient in this recipe what a great combination…just reading this recipe makes me feel healthier! Thanks for such a great vegetarian idea!

  • Reply
    Corrie Cooks
    16/03/2019 at 8:48 PM


    I have been intending to follow a total gluten free diet and for this purpose, I was collecting gluten-free recipes. So, I checked this recipe out and I think, it will be a treat to my taste buds. Can I use red or Black beans instead of white, as I’m not very fond of white beans? Will the recipe remain gluten-free with other types of
    Beans?

    • Reply
      Amy
      17/03/2019 at 10:50 PM

      Hi Corrie, yes absolutely feel free to switch out for a different type of bean!

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