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Preheat your grill to 200ºC.
Score one side of the halloumi in a criss-cross pattern, cutting about halfway through the cheese.
Place the halloumi in a bowl and cover it with boiling water. Let it soak while you prepare the beans.
In a small, shallow, ovenproof dish, heat the olive oil over medium heat.
Once the oil is hot, add the diced onion and sauté for about 5 minutes until it becomes translucent.
Stir in the harissa paste and cook for an additional 2-3 minutes.
Add the butter beans, tinned tomatoes, sliced green olives, and fresh spinach to the dish.
Season the mixture generously with salt and black pepper, then stir and let it simmer for 10 minutes until the spinach has wilted.
After draining the water from the halloumi, turn off the heat and place the halloumi on top of the sauce, scored side facing up.
Drizzle the maple syrup over the halloumi, then place the dish under the grill for 10-15 minutes until the halloumi is golden and the sauce is bubbling.
Finish by scattering fresh basil leaves on top and serve with hot, buttered toast.