Heat 1 tbsp of olive oil in a large oven-safe skillet over medium heat. Add the halloumi slices and pan-fry for 2-3 minutes per side until golden and crispy. Remove cheese and set aside.

In the same skillet, add the remaining 1 tbsp of olive oil. Sauté the diced onions for 3-4 minutes until softened, then add minced garlic and cook for 1 minute more.

Stir in the cherry tomatoes, white beans, tomato sauce, and paprika. Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the tomatoes to break down slightly.

Preheat your broiler. Place the crispy halloumi slices back on top of the stewed tomato and bean mixture.

Transfer the skillet to the oven and broil for 2-3 minutes until the cheese is heated through and slightly bubbly.

Remove from the oven, garnish with chopped fresh parsley, and serve immediately with crusty bread.