Friday, 26 August 2011

Halloumi and Tomato Potatoes

The smokey tomato flavour of the potatoes compliments the halloumi cheese in this dish very well. If you can't get hold of liquid smoke then don't worry about leaving it out; the sauce still works without it.


  • 3 cloves of garlic, peeled and finely chopped
  • 2 tsp coriander powder
  • 2 tsp cumin
  • 4 drops liquid smoke (about half a tsp)
  • 2 dried chillies, crushed into small flakes
  • 1 tin chopped tomatoes
  • 6 or 7 new potatoes, washed and cut into 2cm pieces
  • 50g kale leaves, stalks removed and shredded (if you can't get kale then spinach works)
  • 1 block of halloumi, cut into 1/2 cm slices
  • 2 tbsp sunflower oil


  1. Add the ingredients other than the halloumi and sunflower oil to a large saucepan.
  2. Mix well and bring to a simmer on a low heat.
  3. Simmer for 20 minutes with the lid on, stirring every 5 minutes.
  4. After 15 minutes heat up a frying pan on a medium heat.
  5. Fry the halloumi with the sunflower oil in the frying pan for a couple of minutes on each side, or until a nice golden colour.
  6. Serve on plates with the halloumi on one side and the potato/tomato mix on the other.
Serves 2.

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