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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.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 383kcal


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


  • 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 information is an estimate and will vary depending on the exact ingredients used.


Calories: 383kcal | Carbohydrates: 33g | Protein: 23g | Fat: 19g | Saturated Fat: 11g | Sodium: 1266mg | Potassium: 698mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4630IU | Vitamin C: 106.6mg | Calcium: 809mg | Iron: 5.7mg