Crispy potato and halloumi bake recipe | delicious. magazine

Ingredients

• 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)
• For the sauce
• 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