Ingredients
- 700 gmedium potatoes
- 3 Tbspbutter, cut into small cubes
- 150 gsundried tomatoes, roughly chopped
- 100 gStaffords Black Sliced Olives
- 300 ghalloumi cheese (approximately), cut into bite-sized squares
- 1 tspdried oregano
- 1 tspdried thyme
- For drizzlingolive oil
- To tastesalt and pepper
Made with Staffords
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Method
Preheat the oven to 220°C. Boil the potatoes in a large pot of salted water for 12 to 15 minutes, until tender.
Drain well and spread out on a large ovenproof dish or baking tray.
Drizzle with olive oil and dot with butter. Season well and bake for 15 minutes.
Remove the potatoes from the oven and reduce the temperature to 180°C. Scatter over the sundried tomatoes and black olives.
Dot chunks of halloumi over everything and season with oregano and thyme.
Bake for another 15 minutes, until the potatoes are crispy and the halloumi is bubbling and golden brown. Serve.
