← Back to Search Results
Double Potato and Halloumi Bake Recipe-108

Photo by: Joseph De Leo
Comments: 1


I first made this for a piece I was writing for Vogue on the mood-enhancing properties of carbohydrates, as promoted by such books as—and how’s this for a title?—Potatoes not Prozac. The fact that shortly after filing the article I went on a low-carbohydrate diet should not worry us too much here, for I should say that no one has eaten this without being mad for it. It’s a simple idea, and as simple to execute. What’s more, there’s a balance between the components—bland and sweet potatoes, almost-caramelized onion and garlic, more juicy sweetness with the peppers and then the uncompromising plain saltiness of the halloumi (which is mint-flavored sheep’s-milk cheese sold mainly in Turkish, Greek or specialty markets)—that seems to add to the eater’s equilibrium in turn. You could substitute feta, or do without the cheese altogether if you wanted to serve this as a side dish to roast chicken, say, but in which case be generous with the sea salt once the disk comes out of the oven.

And forgetting about pseudo-scientific and other optimistic theories for a while, this is so upliftingly beautiful to look at: real good-mood colors.

Yield: Serves 2–3


  • 1 large sweet potato
  • 1 large red/firm potato
  • 1 red onion
  • 1 yellow pepper
  • 1 red pepper
  • ½ head of garlic
  • 4 tablespoons olive oil
  • black pepper
  • 4½ ounces halloumi cheese, sliced as thinly as you can


Preheat the oven to 400°F.

Cut the sweet potato into rough 1½-inch cubes and the red potato slightly smaller (1-inch cubes) as the sweet potato will cook more quickly. Halve the red onion, then cut each half into 4–6 segments, discarding any tough outer skin. Seed the peppers and cut into 1-inch squares, and separate the cloves of garlic. Put everything into a casserole or whatever you want to use (it should be big, otherwise use two dishes) and, using your hands, give the vegetables a good coating of olive oil. Season with black pepper, but no salt as the cheese will make it salty (and anyway, the salt will make water leach out). Cook for 45 minutes, by which time the vegetables should be cooked through and here and there tinged with brown. You’ll need to turn the oven up to maximum or light the broiler for the endgame: so place the thinly sliced cheese on top of the bake, and put it back in the very hot oven or under the broiler until the cheese has melted and turned slightly brown on top, about 5–10 minutes. Serve straight out of the roasting pan.


Ovenproof 2-quart casserole

© 2002 Nigella Lawson

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 3 servings.

455kcal (23%)
511mg (21%)
27g (42%)
9g (45%)
38mg (13%)
429mcg RAE (14%)
194mg (323%)
265mg (26%)
2mg (12%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • hannahp79

    10.26.09 Flag comment

    Healthy, filling, and satisfyingly seasonal. The amount of halloumi called for seemed not-quite-enough; in my roasting pan there wasn't enough cheese to cover all of the vegetables, so if you prefer more cheese then you'll need to add more than called for.

Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-for-friends Cooking for Friends
by Gordon Ramsay
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
mom-a-licious Mom-a-Licious
by Domenica Catelli
raos-cookbook Rao's Cookbook
by Frank Pellegrino
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
a-new-way-to-cook A New Way to Cook
by Sally Schneider
living-raw-food Living Raw Food
by Sarma Melngailis
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?