Back to recipes Starter

Spiced Patatas Bravas with Halloumi and Yogurt

Baby potatoes topped with delicious tomato and yogurt sauce. Perfect as a side or starter.

1 hour and 10 minutes

Ingredients Method

1 Heat the oven to 220C, 200C fan, gas mark 7.
2 Put the baby potatoes into a pan of cold water, bring to the boil and cook for 10 minutes until just tender.
3 Drain, then transfer to a roasting tin and gently crush to just break the skins, drizzle with 2tbsp of oil and roast for 15 minutes then add the halloumi and roast for another 10 - 15 minutes until the halloumi is softened and turning crisp.
4 Meanwhile heat the last tbsp of oil in a pan and cook the chopped red onion over a medium heat for a few minutes to soften, then stir in the garlic and ginger, cook for 30 seconds until fragrant.
5 Stir in the chopped tomatoes, then fill half the can with water and pour that in too, along with 2tsp harissa and the tbsp of pomegranate molasses.
6 Bring just to the boil, then turn the heat down slightly to bubble and to thicken the sauce for around 10 minutes, stirring every so often.
7 Add half the coriander to the tomato sauce.
8 To serve mix the remaining harissa paste and pomegranate molasses with 2 tsp of water to make a runny sauce.
9 Put the potatoes and halloumi onto a platter and top with the tomato sauce and then the yogurt.
10 Garnish with coriander and a drizzle of the pomegranate sauce.