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
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
Instructions
- 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.
- 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.
- 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.
- 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