Sara Hayes' Potato and Halloumi Bake Sara Hayes' Potato and Halloumi Bake
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
  1. Heat the oven to 220°C/200°C fan/gas 7.
  2. Boil the potatoes in a large pan of water for 12-15 minutes until tender.
  3. Drain well, then tip into a medium ovenproof dish, gently squashing them with the back of a spoon.
  4. Drizzle with olive oil, season well, then bake for 20-30 minutes until crispy.
  5. While the potatoes are boiling, finely chop the onion, garlic and ginger.
  6. 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.
  7. Stir in the chilli flakes and tomatoes, add 100 ml water.
  8. Chop up and then stir in the sun-dried tomatoes, oregano and sugar, then simmer over a low heat for 10 minutes.
  9. Add a little salt and pepper to taste but remember the halloumi is salty.
  10. Once the potatoes are crispy, turn the grill to medium-high.
  11. Spoon the tomato sauce over the potatoes, then arrange the halloumi on top.
  12. Brush with oil, then grill for 5-6 minutes until the halloumi is golden.
  13. Top with the yogurt and spring onion to serve.