Batata Harra with Crispy Halloumi and Aromatic Tahini Drizzle

Ingredients

• waxy potatoes (such as Yukon Gold)800g
• halloumi cheese200g
• extra virgin olive oil4 tbsp
• cloves garlic, minced4
• Aleppo pepper flakes (or 1 tsp sweet paprika + 1/2 tsp cayenne)1.5 tbsp
• ground cumin1 tsp
• fresh cilantro, chopped1/2 cup
• tahini (sesame paste)3 tbsp
• fresh lemon juice2 tbsp
• cold water2 tbsp
• saltto taste
• toasted pine nuts (optional, for garnish)2 tbsp

Directions

1. 1

   Peel the potatoes and cut them into 2cm cubes. Bring a large pot of salted water to a boil, add the potatoes, and cook for exactly 5 minutes. Drain well and let them steam dry for 2 minutes – this ensures maximum crispiness.

2. 2

   While the potatoes boil, make the tahini drizzle: whisk together the tahini, lemon juice, and cold water until smooth. Season with a pinch of salt. Set aside. Cut the halloumi into 2cm cubes and pat dry with paper towels.

3. 3

   In a large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the halloumi cubes and cook for 2-3 minutes per side until deep golden brown and crusty. Transfer to a plate and set aside.

4. 4

   Wipe the skillet clean. Add the remaining 2 tablespoons of olive oil and heat over high heat. Add the parboiled potatoes in a single layer (work in batches if needed). Cook without moving for 4 minutes, then flip and cook another 4 minutes until all sides are deeply golden and crisp.

5. 5

   Reduce the heat to low. Add the minced garlic, Aleppo pepper flakes, and cumin to the skillet. Toss constantly for 30 seconds until fragrant. Remove from heat, then gently fold in the crispy halloumi and fresh cilantro. Season with salt to taste. Drizzle generously with the tahini sauce and scatter the pine nuts on top before serving warm.