Jo’s Halloumi and butter bean dish

Jo’s Halloumi and butter bean dish

My friend, Jo, has cooked this dish pretty much every time we’ve gone sailing … Turkey, Antigua and not forgetting Yarmouth on New Year’s Eve Eve.

Ingredients (serves 4)

  • Tbsp olive oil
  • 1 large white onion, finely chopped
  • 2 punnets vine tomatoes
  • 2 tins butter beans
  • Juice and zest of one large lemon
  • 2 sprigs of fresh mint
  • 2 packets of halloumi cheese (approx. 450g in total).
  • Salt and pepper
  • Chorizo as an optional extra


  • Chopping board
  • Sharp knife
  • Wooden spoon
  • Fine grater
  • Sieve
  • Frying pan
  • Large pan


  1. Heat the olive oil and fry the onions until they are soft and caramelised
  2. Add the tomatoes and cook until they soften but still hold their shape. Add more olive oil if needed.
  3. Meanwhile, finely chop the mint and mix with the lemon juice and zest
  4. Add the butter beans to the onions and tomatoes then cook on a medium heat until the beans are cooked through but still hold their shape
  5. Open, drain and slice the halloumi approx. 3 slices per person
  6. Using a fry pan (ideally this would be a griddle pan but this is a boat recipe!) brown both sides of the halloumi slices. Be brave, you need a heat high to get the colour, otherwise the cheese just boils in its own liquid. (Tip … it may be easier to cook the halloumi first, cover it with tinfoil and keep it warm in the oven.)

To serve

  • Divide the onion, butter bean and tomato mix onto 4 plates or bowls
  • Place 3 slices of Halloumi and a sprig of mint on top of each serving
  • Pour the lemon zest dressing over the top of each serving