Levantine Pan-Seared Halloumi and White Bean 'Gigantes' Skillet with Za'atar and Shallot

In a heavy skillet over medium-high heat, dry-sear the halloumi slices until they develop a deeply golden, crisp crust on both sides; remove and set aside.

In the same pan, add the minced shallots and cook until they soften and turn translucent, about 2 minutes.

Add the halved grape tomatoes and cook until they begin to burst and release their juices, creating a rustic, jammy base.

Fold in the cooked white beans, warming them through in the tomato and shallot reduction.

Season generously with the za'atar, stirring until the fragrance blooms and coats the beans.

Arrange the crispy halloumi on top of the bean mixture.

Serve hot in the skillet, garnished with an extra pinch of za'atar and a squeeze of lemon juice if desired.