Mediterranean haloumi bake

Beautiful Mediterranean flavours infuse this potato, kumara and haloumi bake

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe on 21 March 2016. For details and a full breakdown of meal costs, see
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Mediterranean haloumi bake
  • 1 tablespoon dried oregano, plus extra for garnish
  • 2 clove garlic, crushed
  • 1 onion, sliced
  • 1 carrot, grated
  • 80 gram green olives, chopped
  • 100 gram sun-dried tomatoes, chopped
  • 1/4 cup vinegar
  • 1 lemon, zest
  • 450 gram potatoes, peeled, cooked and thinly sliced
  • 200 gram kumara, peeled, cooked and thinly sliced
  • 200 gram haloumi cheese, crumbled
  • 50 gram salad greens
  • parmesan cheese for garnish
Pantry items
  • 1 tablespoon olive oil, plus extra for drizzling
  • 10 gram butter
  • 1/2 teaspoon sugar
  • salt and pepper to taste


Mediterranean haloumi bake
  • 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 and cook for a further 2 minutes.
  • 3
    Remove from heat and add olives, sun-dried 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.
  • 5
    Repeat layering until you have a top layer of potatoes. Sprinkle over remaining haloumi and a little more oregano.
  • 6
    Drizzle with oil then bake for 20 minutes. Grill for the last 5 minutes so you get a lovely crispy top.
  • 7
    Remove from oven and allow to rest for 10 minutes before cutting.
  • 8
    Serve with a lightly tossed Parmesan and green salad.