- 200 g halloumi, thinly sliced
- 12-13 baby potatoes, about 500 g
- 1/3 cup sun-dried tomatoes in oil, drained and chopped
- 3 garlic cloves, minced
- 4 tomatoes, chopped
- 2 cm fresh ginger, grated
- 1 teaspoon dried oregano leaves
- 1 tablespoon tomato paste
- olive oil
- 1 tablespoon pomegranate paste, optional
- salt and black pepper to taste
- chopped chives
- 1 cup sour cream, for serving
Preheat oven to 350 degrees F.
Boil the potatoes in large pot of a salted water until tender. Drain well.
Arrange the potatoes in a round casserole dish. Gently squash them with the back of a spoon. Drizzle with olive oil and season with salt and pepper.
Bake until crispy, about 15-20 minutes.
For the sauce, heat 3 tablespoons olive oil in a saucepan over medium heat. Add the garlic and sauté until soft, about 2 minutes.
Add the tomatoes, ginger, tomato paste, pomegranate paste, oregano, salt and pepper (remember halloumi is salty so do not add too much salt). Cook until sauce is thickened, stirring occasionally.
Remove from heat and add in the sun-dried tomatoes.
Once the potatoes are crispy, turn the grill to medium. Spoon the tomato sauce over the potatoes.
Then arrange the halloumi slices on top and brush with olive oil.
Grill until the halloumi is golden. Top with sour cream and sprinkle with the chopped chives. Serve!