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
2 garlic cloves, crushed
1 medium red onion
1 tsp oregano
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.