Crispy potato and halloumi bake

• 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)
• 3 tbsp extra-virgin olive oil
• 1 red onion, chopped
• 2 fat garlic cloves, crushed
• 5cm fresh ginger, grated
• ½ tsp Aleppo or other chilli flakes (see Know-how)
• 400g tin chopped tomatoes
• 4 sun-dried tomatoes, chopped
• 1 tsp dried oregano or marjoram
• Handful basil leaves (greek if possible), plus extra to garnish
• 1 tsp pomegranate molasses, plus extra to drizzle

Instructions

1. 1

   Heat 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, then tip into a medium ovenproof dish, gently squashing them with the back of a spoon. Drizzle with olive oil, season well, then bake for 20-30 minutes until crispy.

2. 2

   For the sauce, heat a frying pan, then add the extra-virgin olive oil and fry the onion, garlic and ginger with some salt for 8 minutes over a low-medium heat until softened, stirring occasionally.

3. 3

   Stir in the chilli 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. Add more salt and pepper to taste but remember the halloumi is salty so go easy.

4. 4

   Once the potatoes are crispy, turn the grill to medium-high. Spoon the tomato sauce over the potatoes, then arrange the halloumi on top. Brush with oil, then grill for 5-6 minutes until the halloumi is golden. Top with the yogurt, spring onion (if using), basil and a drizzle of pomegranate molasses.