Ingredients
- 2 x 180g Riverina Dairy Haloumi
- 750g Baby Potatoes
- Olive Oil
- 200g Greek Yoghurt, to serve
- 1 Spring Onion, to serve
Sauce
- 3 tbsp Olive Oil
- 2 cloves Garlic, crushed
- 5cm piece Ginger, grated
- 1 Red Onion, finely chopped
- ½ tsp Chilli Flakes
- 400g tin Tomatoes
- 1 tsp dried Oregano
- 1 handful fresh Basil leaves, plus more to serve
- 1 tsp Pomegranate Molasses, plus more for drizzling
- 6 Sun-dried Tomatoes, chopped
Crispy Potato and Haloumi Bake
- Preheat oven to 220°C (200°C fan forced).
- Bring a large pot of salted water to a boil and cook the baby potatoes for 12–15 minutes, or until tender. Drain well and transfer to an oven-safe dish. Using the back of a spoon, gently squash each potato. Drizzle with olive oil, season with salt and pepper, and roast for 20–30 minutes until golden and crispy.
- While the potatoes are roasting, heat the olive oil in a frying pan over medium heat. Add the garlic, grated ginger, and red onion. Fry, stirring occasionally until onion is softened and fragrant for about 6 minutes.
- Add the chilli flakes and can of tomatoes. Add one cup of water and pour into the frying pan.
- Add the oregano, fresh basil, pomegranate molasses and sun-dried tomatoes. Let the sauce simmer gently for 5 minutes, allowing the flavours to fuse.
- Pre-heat grill to medium-high. Remove potatoes from oven and spoon over the tomato mixture. Place the haloumi slices on top and brush lightly with olive oil. Place under the grill for 5–6 minutes, or until the cheese turns golden.
- Serve, topped with Greek yoghurt, spring onion, extra basil and a drizzle of pomegranate molasses.
