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Spiced Patatas Bravas with Halloumi and Yogurt

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

Total Time

1 hour and 10 minutes

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Serves

4
Ingredients Method

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

Step-by-step

  1. 1 Heat the oven to 220C, 200C fan, gas mark 7.
  2. 2 Put the baby potatoes into a pan of cold water, bring to the boil and cook for 10 minutes until just tender.
  3. 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. 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. 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. 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. 7 Add half the coriander to the tomato sauce.
  8. 8 To serve mix the remaining harissa paste and pomegranate molasses with 2 tsp of water to make a runny sauce.
  9. 9 Put the potatoes and halloumi onto a platter and top with the tomato sauce and then the yogurt.
  10. 10 Garnish with coriander and a drizzle of the pomegranate sauce.

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Christmas Mini Cupcakes ‘Wreath’ with Stars

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

Total Time

1 hour and 10 minutes

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Serves

4
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