Crispy Potato Haloumi Bake - Riverina Dairy Co.

Ingredients

• 2 x 180g Riverina Dairy Haloumi
• 750g Baby Potatoes
• Olive Oil
• 200g Greek Yoghurt, to serve
• 1 Spring Onion, to serve
• 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