White Beans, Tomatoes with Broiled Halloumi

Recipe by Nargisse Benkabbou on NYT. We agreed that it was a 5 star recipe! I made it pretty much as-is; I only added paprika -- both sweet and hot. 

Olive oil, as needed
1 pound cherry or grape tomatoes, halved lengthwise
2 garlic cloves, minced or pressed
1 tablespoon finely chopped parsley, plus more for serving
1 teaspoon honey, plus more for serving
½ teaspoon dried oregano or thyme
Salt and black pepper

1 tsp sweet paprika

1 tsp (or less) hot paprika
1 (15-ounce) can cannellini beans, butter beans or navy beans, drained
1 (8-ounce) block halloumi, cut into ¼-inch-thick slices
½ lemon
Crusty bread (optional), for serving

Val's instructions:

1. Oil a baking sheet. Slice tomatoes in half, lengthwise, and place on baking sheet. Broil on HIGH for 5+ minutes until the tomatoes are showing some signs of carmelization, but not burned.
2. Add oil to a pan/pot large enough to hold the beans and tomatoes. Add oil and saute garlic for a minute or 2 - just until it barely starts to turn golden. (Alternatively, slice garlic really thin instead of grating/pressing it.) Add the beans, oregano, parsley, salt, pepper, and paprikas. Cook, stirring occasionally, until heated and flavors start to meld - about 10 mins.
3. Add the roasted tomatoes and honey to the mixture. Taste for additional seasoning.
4. Place the halloumi slices on the sheet pan you used for the tomatoes and broil on HIGH for 3-5 minutes, or until it looks golden brown. Remove and serve along with the tomato/bean mixture.
5. Sprinkle with lemon, honey, and parsley to serve. 

Original Instructions:

1. In a large, ovenproof pan over medium heat, combine 2 tablespoons olive oil with the tomatoes, garlic, parsley, honey and oregano. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften and release their juices, about 10 minutes.
2. Stir in the beans and cook until heated through, about 3 minutes. Taste, add paprika, and season with more salt and pepper if needed. Turn off the heat.
3. Arrange the halloumi slices on top of the tomato-bean mixture in the pan. Transfer the pan to the oven. Broil, about 3-4" from the heat, until the halloumi is golden and crispy on top, about 5 minutes, depending on the oven’s broiler strength.
4. Drizzle generously with olive oil, squeeze the lemon half over the pan and add a light drizzle of honey. Garnish with parsley and serve immediately, with bread if desired.