Wash potatoes and slice.

Slice halloumi

Finely slice spring onion

Peel and slice onion, garlic, and ginger

Chop peppadews and sun-dried tomatoes

Boil sliced potatoes for 10 minutes until just cooked, strain and allow to steam for a few minutes

Put the potatoes into a greased ovenproof dish, drizzle 1 tab of oil over them and season well. Bake for approx. 20 minutes until crispy

Put oil and a sprinkling of salt in a pan and gently fry onion until translucent then add garlic and ginger and fry for a further minute

Add tomatoes, stock, peppadews, sun-dried tomatoes, oregano and both vinegars, simmer on a low heat for 10 minutes. Add seasonings (go careful with the salt as halloumi is very salty)

Once the potatoes are crisp turn the grill onto medium heat.

Spoon tomato sauce over the potatoes and arrange slice halloumi on top, brush will a little oil and grill for 5 minutes until the cheese is golden.

Serve with a dollop of yogurt, sliced spring onion and basil.

Drizzle with balsamic vinegar.