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Pudding

Introduction

Makes a great starter made in individual dishes or make in a large ovenproof dish for a mid-week supper

Oven temperature

220°c/200°c fan – 425°f – Reg7

Steps

  1. Wash potatoes and slice.

  2. Slice halloumi

  3. Finely slice spring onion

  4. Peel and slice onion, garlic, and ginger

  5. Chop peppadews and sun-dried tomatoes

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

  7. 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

  8. 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

  9. 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)

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

  11. 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.

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

  13. Drizzle with balsamic vinegar.

Cooks tips

To give this recipe an extra kick use chili halloumi instead of the plain variety.

Serve with

A sprinkle of Basil leaves and balsamic vinegar

Other recipe to try here

Wine pairing

Stony Brook Sauvignon Blanc

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Ingredients

  • 600g potato

  • 4 tabs Olive Oil

  • 450g halloumi

  • 200g Greek Yoghurt

  • Spring Onion

  • 1 onion

  • 2 garlic cloves

  • 5cm ginger

  • 5 Peppadews

  • 4 sun-dried tomatoes

  • 1tab balsamic vinegar

  • 1tab sherry vinegar

  • 400g chopped tomatoes

  • 100ml vegetable stock

  • 1 tsp dried oregano

  • Basil

Crispy Potato, Tomato and Halloumi Bake

1 hr 10 minutes

6

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