600-700g baby potatoes
Olive oil for drizzling and brushing
2 x 225g packs halloumi, sliced
200g greek yogurt
1 spring onion, finely sliced (optional)

For the sauce

3 tbsp extra-virgin olive oil
1 red onion, chopped
2 fat garlic cloves, crushed
5cm fresh ginger, grated
½ tsp Aleppo or other chilli flakes (see Know-how)
400g tin chopped tomatoes
4 sun-dried tomatoes, chopped
1 tsp dried oregano or marjoram
Handful basil leaves (greek if possible), plus extra to garnish
1 tsp pomegranate molasses, plus extra to drizzle

Heat the oven to 220°C/200°C fan/gas 7. Boil the potatoes in a large pan of water for 12-15 minutes until tender. Drain well, then tip into a medium ovenproof dish, gently squashing them with the back of a spoon. Drizzle with olive oil, season well, then bake for 20-30 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 for 8 minutes over a low-medium heat until softened, stirring occasionally.

Stir in the chilli 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 and pomegranate molasses, then simmer over a low heat for 10 minutes. Add more salt and pepper to taste but remember the halloumi is salty so go easy.

Once the potatoes are crispy, turn the grill to medium-high. Spoon the tomato sauce over the potatoes, then arrange the halloumi on top. Brush with oil, then grill for 5-6 minutes until the halloumi is golden. Top with the yogurt, spring onion (if using), basil and a drizzle of pomegranate molasses.