Ingredients
- 2 x 180g Riverina Dairy Haloumi
- 600-700g baby potatoes
- Olive oil
- 200g Greek yoghurt
- 1 spring onion, finely sliced (optional)
Dressing
- 3 tbsp extra-virgin olive oil
- 1 red onion, chopped
- 2 fat garlic cloves, crushed
- 5cm fresh ginger, grated
- ½ tsp Chilli flakes
- 400g tin chopped tomatoes
- 4 sun-dried tomatoes, chopped
- 1 tsp dried oregano or marjoram
- Handful basil leaves, plus extra to garnish
- 1 tsp pomegranate molasses, plus extra to drizzle
Crispy Potato and Haloumi Bake
- Preheat oven to 220°C (200°C fan forced).
- Boil the potatoes in a large pot of water for 12-15 minutes. Drain well, then place into an ovenproof dish and squash them with the back of a spoon. Drizzle with olive oil, season and bake for 20-30 minutes until crispy.
- For the sauce, heat a frying pan, then add oil and fry the onion, garlic and ginger with some salt for 8 minutes over a low-medium heat, stirring occasionally.
- Add the chili 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.
- Shred or thinly slice haloumi.
- Once the potatoes are crispy, turn the grill to medium-high. Spoon the tomato mixture over the potatoes and place the haloumi on top. Brush with oil, then grill for 5-6 minutes until the haloumi is golden.
- Serve, topped with Greek yoghurt, spring onion, extra basil and a drizzle of pomegranate. molasses.
