Why You’ll Love This Recipe

A Symphony of Flavors

This dish masterfully balances flavors and textures. The crispy, golden potatoes create a satisfying base, while the tomato chili sauce adds a spicy and tangy kick. Halloumi cheese brings a salty, creamy richness, and the finishing touches of yogurt and pomegranate molasses provide a delightful tang and sweetness.

Easy and Versatile

Whether you’re making it as a comforting dinner or a show-stopping side, this bake is incredibly versatile. It’s simple enough for a weeknight meal yet elegant enough for entertaining. The recipe can also be adapted to suit various dietary preferences, making it a crowd-pleaser.

Nutrient-Packed

This bake is not only indulgent but also loaded with wholesome ingredients. Potatoes provide a great source of energy and fiber, while the tomato sauce is rich in antioxidants from the tomatoes and sun-dried tomatoes. Halloumi contributes protein and calcium, and the addition of Greek yogurt enhances the protein content and adds probiotics.

Key Ingredients and Their Benefits

Baby Potatoes

Baby potatoes are the star of this dish, offering a creamy interior and a crispy golden exterior when baked. They’re an excellent source of complex carbohydrates and provide dietary fiber, potassium, and vitamin C, which support energy and overall health.

Halloumi Cheese

Halloumi is a firm, brined cheese that holds its shape when grilled or baked, creating a beautifully golden and slightly chewy topping. It’s rich in protein and calcium, making it a nutritious addition that also enhances the dish’s indulgence.

Tomato Chili Sauce

The homemade tomato chili sauce is a bold combination of chopped tomatoes, sun-dried tomatoes, and chili flakes, enhanced with fresh herbs like basil and oregano. This sauce not only adds vibrant flavor but also delivers antioxidants like lycopene, which supports heart health.

Pomegranate Molasses

This tangy-sweet syrup brings a unique depth of flavor to the dish, balancing the richness of the cheese and the spiciness of the sauce. It’s also rich in antioxidants and adds a touch of sophistication to the bake.

Greek Yogurt

Dollops of Greek yogurt provide creaminess, tang, and additional protein, perfectly complementing the crispy potatoes and rich halloumi. It also adds a cooling element to balance the heat from the chili sauce.

How to Customize the Recipe

Make It Vegan

Swap the halloumi cheese with a plant-based alternative or marinated tofu slices to achieve a similar texture and flavor. Replace Greek yogurt with a dairy-free alternative like coconut or cashew yogurt.

Add More Vegetables

Enhance the dish’s nutritional value by incorporating roasted vegetables like zucchini, eggplant, or bell peppers. These additions complement the Mediterranean flavors and add color to the bake.

Adjust the Spice Level

If you prefer a milder dish, reduce the amount of chili flakes in the sauce. For more heat, add a pinch of cayenne pepper or a diced fresh chili.

Change Up the Herbs

Experiment with different herbs like thyme, parsley, or dill to suit your taste. Each herb will bring a unique twist to the flavor profile of the dish.

Incorporate Protein

For a heartier meal, add chickpeas or white beans to the tomato sauce. These legumes blend seamlessly with the flavors and provide additional protein and fiber.

Tips for Making the Perfect Bake

1. Boil Potatoes Until Just Tender
   Boiling the potatoes before roasting ensures they cook evenly and achieve the perfect crispy texture in the oven.
2. Char the Halloumi Properly
   Brush the halloumi slices with olive oil before grilling or baking to achieve a golden, bubbly crust without drying them out.
3. Use High-Quality Pomegranate Molasses
   Opt for a high-quality pomegranate molasses to ensure the best flavor. Its tangy sweetness ties the dish together beautifully.
4. Don’t Skip the Resting Time
   Allow the bake to rest for a few minutes before serving. This helps the flavors meld together and makes it easier to portion.
5. Garnish Generously
   Fresh basil, sliced spring onions, and an extra drizzle of pomegranate molasses not only enhance the flavor but also make the dish visually appealing.

Serving Suggestions

The Crispy Potato and Halloumi Bake is a versatile dish that pairs well with a variety of sides and drinks:

• As a Main Dish: Serve it with a simple green salad and crusty bread to soak up the flavorful sauce.
• As a Side Dish: Pair it with grilled meats, roasted vegetables, or a lentil-based dish for a hearty vegetarian spread.
• Beverage Pairing: Complement the dish with a glass of dry white wine like Sauvignon Blanc or a refreshing sparkling water infused with citrus.

Why This Dish Is Perfect for Any Occasion

This bake is a crowd-pleaser that works for nearly any occasion. Its vibrant colors, bold flavors, and comforting textures make it ideal for family dinners, potlucks, or even special celebrations. Despite its elegant presentation, it’s simple to prepare and uses easily accessible ingredients, making it a go-to recipe for both novice and experienced cooks.

Conclusion

The Crispy Potato and Halloumi Bake is a dish that effortlessly combines comfort and sophistication. With its crispy potatoes, rich tomato chili sauce, and bubbling halloumi topping, it’s a meal that delivers on both flavor and texture. Finished with yogurt, fresh herbs, and pomegranate molasses, this bake captures the essence of Mediterranean cuisine in a single dish.

Crispy Potato and Halloumi Bake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: SOPHIA

Print Recipe

Pin Recipe

Description

The Crispy Potato and Halloumi Bake is a delicious vegetarian dish that combines golden, crispy baby potatoes with a rich, homemade chili tomato sauce. Topped with slices of halloumi cheese and baked to perfection, this easy recipe is finished with yogurt, fresh herbs, and a drizzle of pomegranate molasses for a burst of flavor. Perfect for cozy dinners or as a flavorful side dish!

---

Ingredients

Scale 1x2x3x

For the Potatoes and Toppings:

• 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 large garlic cloves, crushed
• 5cm fresh ginger, grated
• ½ tsp Aleppo or other chili flakes
• 400g tin chopped tomatoes
• 4 sun-dried tomatoes, chopped
• 1 tsp dried oregano or marjoram
• Handful of basil leaves (preferably Greek basil), plus extra for garnish
• 1 tsp pomegranate molasses, plus extra to drizzle

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Potatoes:
   • Preheat 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.
   • Place the potatoes in a medium ovenproof dish, gently squash them with the back of a spoon, drizzle with olive oil, season, and bake for 20–30 minutes until crispy.
2. Make the Sauce:
   • Heat the extra-virgin olive oil in a frying pan over low-medium heat. Add the red onion, garlic, and ginger, and sauté for 8 minutes until softened.
   • Stir in the chili flakes, chopped tomatoes, and 200ml water (rinse out the tomato can).
   • Add the sun-dried tomatoes, dried oregano, basil, and pomegranate molasses. Simmer over low heat for 10 minutes. Season to taste.
3. Assemble the Bake:
   • Once the potatoes are crispy, preheat the grill to medium-high.
   • Spoon the tomato sauce over the potatoes, arrange the halloumi slices on top, and brush the cheese with olive oil.
   • Grill for 5–6 minutes until the halloumi is golden and bubbling.
4. Finish and Serve:
   • Top the bake with dollops of Greek yogurt, sliced spring onions (if using), extra basil leaves, and a drizzle of pomegranate molasses. Serve warm and enjoy!

• Category: Dinner