Hasselback halloumi and potato bake

INGREDIENTS

4 medium sized potatoes, sliced hasselback (to do this, place the potatoes between two wooden spoons and cut in multiple thin slices down to the spoons, leaving the potatoes intact)

Olive oil 

Salt

1 red capsicum, roughly sliced

1 zucchini, roughly sliced

4 cloves of garlic, minced

1 tin tomatoes

1/2 cup passata

Splash of red wine

Drizzle of soy sauce

3 tbsp chopped basil

3 tbsp chopped thyme

1 tsp lemon juice

2 blocks of halloumi, cut into halves and sliced hasselback (see above)

handful of parsley, chopped

METHOD

Preheat the oven to 200C fan forced.

Line a large baking tray (we'll use this again) with baking paper. Place in the potatoes and drizzle with olive oil and sprinkle with salt. Place in the oven and bake for 30 mins.

Meanwhile, add some olive oil to a large frying pan and fry the capsicum and the zucchini for 4 mins or so. Add the garlic and fry for a further minute. Now add the tomatoes, the passata, the wine and the soy sauce and cook for 3 mins. Then add theol9ves, capers, thyme, basil and lemon juice and cook over a low heat to combine and slightly thicken the sauce.

Remove the potatoes from the oven after 30 mins. Take out the potatoes and discard the baking paper. Add the sauce to the baking tray and push in the blocks of halloumi and potatoes. Return the tray to the oven and cook for 45 mins or until the halloumi begins to crispen.

Remove from the oven and sprinkle with parsley. Serves 4.