In Dinner

Serves 6 as a side dish




700g medium potatoes

3 Tbsp butter, cut into small cubes

150g sundried tomatoes, roughly chopped

100g Staffords Black Sliced Olives

±300g halloumi cheese, cut into bite sized squares

1 tsp dried oregano

1 tsp dried thyme

Olive oil for drizzling and brushing

Salt and pepper, to taste




Preheat oven to 220˚C.Boil the potatoes in a large pot of salted water for 12-15 minutes until tender.

Drain well. Spread out on a large ovenproof dish or baking tra

Drizzle with olive oil and dot with butter. Season well, then bake for 15 minutes.

Remove potatoes from the oven and reduce the temperature to 180˚C.

Scatter the potatoes with the sundried tomatoes and black olives.

Dot chucks of halloumi over everything and season with oregano and thyme.

Bake again for 15 minutes until the potatoes are crispy and the halloumi is bubbling and golden brown.


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