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DOUBLE POTATO AND HALLOUMI BAKE

DOUBLE POTATO AND HALLOUMI BAKE

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Serves: 2-3

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  • Gluten Free
  • Nigella Recipe
  • Vegetarian

I first made this for a piece I was writing for Vogue on the mood-enhancing properties of carbohydrates, as promoted by such books as - and how's this for a title? - Potatoes Not Prozac. The fact that shortly after filing the article I went on a low-carbohydrate diet should not worry us too much here, for I should say that no one has eaten this without being mad for it. It's a simple idea, and as simple to execute. What's more, there's a balance between the components - bland and sweet potatoes, almost-caramelised onion and garlic, more juicy sweetness with the peppers and then the uncompromising plain saltiness of the halloumi (which you should be able to get easily in a supermarket) - that seems to add to the eater's equilibrium in turn.

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Ingredients

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  • 1 large sweet potato (the orange-fleshed american variety)
  • 1 large Desiree potato (or other red/firm potato)
  • 1 red onion
  • 1 yellow pepper
  • 1 red pepper
  • ½ head of garlic
  • 4 tablespoons olive oil
  • black pepper
  • 125 grams halloumi (sliced as thinly and evenly as you can)
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Method

  1. Preheat the oven to 200°C/gas mark 6/400ºF.
  2. Cut the sweet potato into rough 4cm / 1½ inch cubes and the Desiree slightly smaller (2½cm / 1 inch) as the sweet potato will cook more quickly. Halve the red onion, then cut each half into 4-6 segments, discarding any tough outer skin. De-seed the peppers and cut into 2½cm / 1 inch squares, and separate the cloves of garlic.
  3. Put everything into a large roasting tin (such as 25 x 15cm / 11 x 7 inches) or whatever you want to use (it should be big, otherwise use two dishes) and, using your hands, give the vegetables a good coating of olive oil. Season with black pepper, but no salt as the cheese will make it salty (and anyway, the salt will make water leech out).
  4. Cook for 45 minutes, by which time the vegetables should be cooked through and here and there tinged with brown. You'll need to turn the oven up to maximum or light the grill for the endgame: so place the thinly sliced cheese on top of the bake, and put it back in the very hot oven or under the grill until the theese has melted and turned slightly brown on top, about 5-10 minutes. Serve straight out of the roasting tin.

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  • Lovely recipe. We usually double the amount of halloumi .

    Posted by herbeano on 14th May 2011 at 19.22

  • I love this for dinner. So simple, but so satisfying. Its great with sausages thrown in as well. And sometimes I forgo the cheese and dollop sour cream instead. Heavenly!

    Posted by Anjoel22 on 21st Oct 2011 at 3.40

  • Lol, I made this for dinner tonight without realizing it was a recipe. Was roast a chicken, looked in fridge, saw one sweet potato, one ordinary potato , saw that I had garlic, onion halloumi so sort of shoved it all together...andit was a perfect accompaniment to my chook...ps also stir fried some finely sliced Brussels with almonds...delicious Sunday evening  dinner

    Posted by Janetmariewong on 19th Feb 2012 at 9.13

  • This is a trusted standby for me for an easy dinner that makes me virtuous at the same time! For "meatless Monday" I like to serve this topped with simple fried eggs, yolks nice and runny to creamily ooze over the vegetables.

    Posted by AriH on 19th Feb 2012 at 23.51