Potatoes, salsa and cheese; always a winning combo. This is more of a set of assembly instructions than an actual recipe. Serve with a big bowl of salad.
600g waxy new potatoes (ours were freshly dug from the allotment!)
oil (we used rapeseed)
1 jar of your favourite Scarlett & Mustard Tomato Salsa
2 packs of halloumi, sliced 1cm thick(ish)
a good handful of roughly chopped parsley
Preheat your oven to 200°c.
Cut your potatoes into halves or quarters and boil for 12-15 minutes until just tender. Drain, drizzle generously with oil and season.
Roast for 20-30 minutes until crispy on the outside, then remove from the oven. Switch off the oven and now preheat your grill.
Take a gratin dish big enough to serve four, add the potatoes and your full jar of Tomato Salsa and mix to coat the potatoes with the salsa.
Arrange your halloumi slices on top of the potato and salsa mix, then brush the cheese with oil.
Place the dish until the hot grill until the halloumi is as brown as you like it.
Sprinkle with parsley and serve with a big salad alongside.