Vegan Crispy Potato and Cheese Bake


650g baby potatoes

230g Greek Yogurt alternative

1 finely chopped spring onion

2 packs of Free-From Jalapeño & Chilli Cheddar, sliced

Olive oil for dressing


Sauce Ingredients:

2 garlic cloves, crushed

1 medium red onion

Fresh ginger

1 tsp oregano

Basil leaves

2.5 tsp extra virgin olive oil

1.5 tsp chili flakes

400g of tinned chopped tomatoes

4 sun dried tomatoes


Preheat the oven to 200°C/gas 7.

Boil the potatoes in a large pan of water for 12-15 minutes until tender. Then drain well, tip into an ovenproof dish, gently squashing them with the back of a spoon and dress with olive oil, season well, then bake for 25-30 minutes until crispy.

For the sauce, heat a frying pan, then add the extra-virgin olive oil and fry the onion, garlic and ginger with some salt and pepper for 8 minutes over a low-medium heat until softened, stirring occasionally.

Stir in the chili flakes and tomatoes, then rinse out the can with 200ml water and add that too. Stir in the sun-dried tomatoes, dried and fresh herbs then simmer over a low heat for 10 minutes. Add more salt and pepper to taste but remember the halloumi is salty so not too much.

Once the potatoes are crispy, turn the grill to medium-high setting. Spoon the tomato sauce over the potatoes, then arrange the Free-From Jalapeño & Chilli Cheddar on top. Brush with oil, then grill for 5-6 minutes until the halloumi is golden. Top with the yogurt alternative, spring onion and basil.

Products Used:

KitchenCraft Large Chopping Board

Colourworks Paring Knife with Protective Case - Green

MasterClass Ceramic Non-Stick Induction Ready 20cm Saucepan

MasterClass Cast Aluminium 26cm Fry Pan

KitchenCraft Medium White Porcelain Serving Dish