Makes a great starter made in individual dishes or make in a large ovenproof dish for a mid-week supper
220°c/200°c fan – 425°f – Reg7
Wash potatoes and slice.
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 frill for 5 minutes until the cheese is golden.
Serve with a dollop of yogurt, sliced spring onion and basil.
Drizzle with balsamic vinegar.
To give this recipe an extra kick use chili halloumi instead of the plain variety.
A sprinkle of Basil leaves and balsamic vinegar
Other recipe to try here
TO PRINT RECIPE
4 tabs Olive Oil
200g Greek Yoghurt
2 garlic cloves
4 sun-dried tomatoes
1tab balsamic vinegar
1tab sherry vinegar
400g chopped tomatoes
100ml vegetable stock
1 tsp dried oregano
Crispy Potato, Tomato and Halloumi Bake
1 hr 10 minutes
TO PRINT RECIPE