Mediterranean Haloumi Bake

10 minutes + 30 minutes Serves 4


  • 1 Tbsp olive oil, plus extra for drizzling
  • 10g butter
  • 1 Tbsp dried oregano, plus extra for garnishing
  • 2 cloves garlic, crushed
  • 1 onion, sliced
  • 1 carrot, grated
  • 80g green olives, chopped
  • 100g sundried tomatoes, chopped
  • ¼ cup vinegar
  • ½ tsp sugar
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 3 potatoes, peeled, cooked and thinly sliced
  • 1 kumara, peeled, cooked and thinly sliced
  • 200g Haloumi cheese, crumbled
  • 50g salad greens
  • Parmesan for garnish
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1. Preheat oven to 180°C. Lightly grease a 22cm x 20cm ovenproof dish.

2. In a large frying pan, add oil and butter. When bubbling, add oregano, garlic and onion. Cook for 2 minutes. Add carrot, cook for a further 2 minutes.

3. Remove from heat and add olives, sundried tomatoes, vinegar, sugar and lemon zest. Mix well, taste and season with salt and pepper.

4. Place a layer of the onion mixture at the bottom of the greased dish, top with a layer of potatoes and kumara, then sprinkle over some of the crumbled Haloumi. Repeat layering until you have a top layer of potatoes. Sprinkle over remaining Haloumi and a little more oregano.

5. Drizzle with oil then bake for 20 minutes. Grill for the last 5 minutes so you get a lovely crispy top.

6. Remove from oven and allow to rest for 10 minutes before cutting. Serve with a lightly tossed Parmesan and green salad.

Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Jax Hamilton

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