- Heat the oven to 220°C/200°C fan/gas 7.
- Boil the potatoes in a large pan of water for 12-15 minutes until tender.
- Drain well, then tip into a medium ovenproof dish, gently squashing them with the back of a spoon.
- Drizzle with olive oil, season well, then bake for 20-30 minutes until crispy.
- While the potatoes are boiling, finely chop the onion, garlic and ginger.
- For the sauce, heat a frying pan, then add the olive oil and fry the onion, garlic and ginger with a pinch of salt for 8 minutes over a low-medium heat until softened, stirring occasionally.
- Stir in the chilli flakes and tomatoes, add 100 ml water.
- Chop up and then stir in the sun-dried tomatoes, oregano and sugar, then simmer over a low heat for 10 minutes.
- Add a little salt and pepper to taste but remember the halloumi is salty.
- Once the potatoes are crispy, turn the grill to medium-high.
- Spoon the tomato sauce over the potatoes, then arrange the halloumi on top.
- Brush with oil, then grill for 5-6 minutes until the halloumi is golden.
- Top with the yogurt and spring onion to serve.
Prep 30 minutes
Total 1 hour
US | Metric
Sara Hayes' Potato and Halloumi Bake
A simple dish to bring wonderful Greek flavours to your dinner table
Many thanks to Sara Hayes for sharing this recipe with us.
For the Dish
300 g Baby potatoes or old potatoes scrubbed and cut into chunky pieces
Olive oil for drizzling and brushing
1 Pack Halloumi, sliced
100 g Greek yoghurt
1 Spring onion, finely sliced (optional)
For the Sauce
2 tbsps Extra virgin olive oil
1 Small red onion
1 Garlic clove
2 cm Fresh ginger
½ tsp Chilli flakes
200 g Tinned chopped tomatoes
2 Sun-dried tomatoes (or a tablespoon of puree)
1 tsp Dried Oregano
1 tsp Muscovado sugar