Potato & Haloumi Cheese Bake

1. Pre-heat oven to 190°C fan bake.
2. Peel and half the potatoes, then put in a pot and cover with water. Bring to the boil and simmer for 10 minutes, then drain. Cool and thinly slice.
3. Lightly grease a small baking dish, spread with about ¼ cup of Barker’s Tomato Spinach Saagwala Meal Sauce and cover with a third of the potato slices.
4. Season with salt and pepper and top with a third of the remaining sauce.
5. Repeat the potato and sauce layers two more times, finishing with sauce.
6. Add ¼ cup/60ml water to the jar, shake to combine and pour evenly over the top.
7. Bake for 25 minutes, checking them after 20 minutes.
8. Cover the top with the Haloumi slices and bake for another 20 minutes.
9. Remove from the oven and if the Haloumi needs browning, turn the oven to grill and cook for a few minutes until golden.
10. Rest for 5 minutes before serving with a green vegetable of your choice on the side.

Tips

1. You can prepare this dish ahead of time up until the end of step 6, then refrigerate and bake later. Bring it up to room temperature before baking, or give it a bit more time in the oven to compensate.