Crispy potato and halloumi bake

Name: Crispy potato and halloumi bake
Prep time: 30 min
Cook time: 36 min
Total time: 1 h 6 min
Yield: Serves 6
Cuisine: Greek recipes
Ingredients: 600-700g baby potatoes; Olive oil for drizzling and brushing; 2 x 225g packs halloumi, sliced; 200g greek yogurt; 1 spring onion, finely sliced (optional); For the sauce; 3 tbsp extra-virgin olive oil; 1 red onion, chopped; 2 fat garlic cloves, crushed; 5cm fresh ginger, grated; ½ tsp Aleppo or other chilli flakes (see Know-how); 400g tin chopped tomatoes; 4 sun-dried tomatoes, chopped; 1 tsp dried oregano or marjoram; Handful basil leaves (greek if possible), plus extra to garnish; 1 tsp pomegranate molasses, plus extra to drizzle

16 Reviews

Portion size: Serves 6
Hands-on time 30 min, oven time 20-30 min, grilling time 5-6 min
Difficulty: easy

Vegetarian

Delicious. food team

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Crispy baked new potatoes are mixed with a homemade chilli tomato sauce then topped with halloumi cheese before grilling until golden.

If, like us, you adore the squeaky cheese; take a look at lots more delicious halloumi recipes. And we’ve also got 35+ vegetarian bake recipes to browse, too.

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Ingredients

600-700g baby potatoes
Olive oil for drizzling and brushing
2 x 225g packs halloumi, sliced
200g greek yogurt
1 spring onion, finely sliced (optional)

For the sauce

3 tbsp extra-virgin olive oil
1 red onion, chopped
2 fat garlic cloves, crushed
5cm fresh ginger, grated
½ tsp Aleppo or other chilli flakes (see Know-how)
400g tin chopped tomatoes
4 sun-dried tomatoes, chopped
1 tsp dried oregano or marjoram
Handful basil leaves (greek if possible), plus extra to garnish
1 tsp pomegranate molasses, plus extra to drizzle

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Method

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.
For the sauce, heat a frying pan, then add the extra-virgin olive oil and fry the onion, garlic and ginger with some salt for 8 minutes over a low-medium heat until softened, stirring occasionally.
Stir in the chilli flakes and tomatoes, then rinse out the can with 200ml water and add that too. Stir in the sun-dried tomatoes, dried and fresh herbs and pomegranate molasses, then simmer over a low heat for 10 minutes. Add more salt and pepper to taste but remember the halloumi is salty so go easy.
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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, spring onion (if using), basil and a drizzle of pomegranate molasses.