The 10-hour diet: Harissa potato with halloumi and green olives

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The 10-hour diet: Harissa potato with halloumi and green olives

By Jeannette Hyde

Published: | Updated:

SERVES 2

1 large potato, skin on, washed and cut into small cubes

1 tbsp harissa paste

1 red pepper, cored and cut into thin slices

1 large red onion, peeled and cut into eighths

10 large pitted green olives, halved

6 cloves of garlic, skin left on to avoid burning (you can push out the flesh with your fork as you eat this dish)

225g halloumi, cut into 8 slices

a sprinkling of sumac (a tangy yet mild Middle Eastern spice found in supermarkets)

a sprinkling of sea salt

4 tbsp extra virgin olive oil

a dollop of hummus, to serve (optional)

  • Preheat the oven to 220C/200C fan/gas 7. Put the potato cubes in a bowl, add the harissa and stir through so all the potatoes are nicely coated before scattering them on a large baking tray.
  • Add the pepper, onion, olives and garlic, then dot the slices of halloumi around on top of those. Sprinkle the sumac and sea salt on to the mix and drizzle everything in the pan with the olive oil.
  • Place in the oven for about 45 minutes or until the potatoes and vegetables are cooked through and the halloumi is a little crispy. (Ten minutes before the end, give the mixture a gentle stir.)
  • Plate up and serve with a spoonful of hummus on the side if liked.