Halloumi Baby Potatoes with Tahini Yoghurt
I am passionate about cooking - I have always been pursuing happiness through good food, fine wine, my dogs, and of course, with my family and friends!
Being raised in a home where good home cooking was shared with friends and family almost every other day, it was not difficult at all to embrace the concept of “you live to eat”.
Halloumi Baby Potatoes with Tahini Yoghurt
Ingredients
1kg Baby Potatoes, halved
330ml Beer
200ml EVOO, Extra Virgin Olive Oil
3 Cloves Garlic, lightly crushed
2 Sprigs Fresh Rosemary
1 tsp Fine Sea Salt
½ tsp freshly ground Black Pepper
For the Tahini Yoghurt
400g Straggato Yoghurt Authentic, Charalambides Christis
2 tbsp Tahini
2 tbsp Lemon Juice
½ tsp Fine Sea Salt
1 - 2 tbsp Cold Water (to loosen consistency)
For the Garnish
Halloumi, Charalambides Christis
2 Sprigs Fresh Thyme, leaves picked
1 tsp Chili Flakes
Instructions
1. Preheat the oven to 250°C, air circulation. Place the potatoes in a baking dish and pour the beer all over them.
2. Add the olive oil, garlic, rosemary and season with the salt & pepper. Cover tightly the dish with foil and place in the oven.
3. Cook for 30’ to soften, uncover and cook for 90’ at 190°C, air circulation until the potatoes are golden brown and crispy.
4. Remove the potatoes from the oven to a plate and allow them to drain slightly.
5. Meanwhile, prepare the tahini yoghurt. In a bowl, combine the tahini, lemon juice and salt. Add the yoghurt and mix until smooth. If necessary, add a little cold water to achieve a silky, spreadable consistency.
6. To assemble, spread the tahini yoghurt on a serving plate as a base. Arrange the potatoes over the yoghurt, followed by grating the halloumi over them.
7. Finish with the chili flakes and thyme and serve immediately while warm.
