Halloumi and potato bake

This recipe is for two to three people. For 4 to 6, double everything.

Ingredients

4 potatoes, skin on, chopped into three pieces each

Olive oil

Salt

1/2 a large onion thinly sliced

1/2 a large zucchini, halved lengthwise and thinly sliced into semi-circles

1 small red capsicum sliced into long thin pieces

1 tsp minced garlic

1 tsp grated ginger

(Optional: I red chilli, deserved and chopped finely)

Black pepper

1 cup tomato passata

Large splash of red wine

Soy sauce to taste

1/3 pack of halloumi. Sliced into bite size pieces

Greek natural yoghurt.

Method 

Preheat the oven to 210C (no fan).

Place the potato pieces in a baking paper lined baking tray. Sprinkle with olive oil and salt and put in the oven. Roast until crispy (30 to 40 mins). Remove from oven and arrange the potatoes evenly on the bottom of a baking dish.

In a frying pan, add a splash of olive oil and fry the onions, zucchini and capsicum over a medium heat until soft. Then add the garlic and ginger (Optional, angle the chilli) and fry briefly. Add a little black pepper to taste. Add the pasata, the wine and a little soy sauce to taste. Simmer for 3 to 4 minutes. Pour over the potatoes. Arrange the halloumi pieces evenly over the top and return the dish to the oven. Bake for 15 mins or until the halloumi starts to crisp.

Serve with a dollop of Greek yoghurt.