A bit of this, a bit of that
- 800g Baby potatoes
- 2 tbsp olive oil
- 400g can chopped tomatoes
- 1 red onion, finely chopped
- 1 clove garlic, finely chopped
- 2cm ginger, finely chopped
- 2 tbsp harissa paste
- 2 tbsp pomegranate molasses
- Handful coriander leaves
- 2 blocks halloumi, cubed
- 200g Onken 0% Fat Natural Yogurt
- 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.