Roast Potatoes with Halloumi, Grapes and Mint

Sweet juice alongside salty cheese

This dish is all about a combination of flavours that clearly set each other off: potatoes with crisp edges, savoury halloumi and grapes that soften in the oven and release their sweet juice. Red onion turns mild and lightly caramelised on the same baking tray. Add the lemon and mint only after roasting; that way, the citrus and herbs stay fresh against the warm, salty cheese.

The order on the baking tray matters. Potatoes take longer than grapes and halloumi, so give them the space and time they need to brown first. Spread them out in a single layer with a little room between them: if they’re crowded, they’ll steam rather than roast. The grapes and onion can go in next, while the halloumi is added only for the last few minutes. This gives the cheese a golden-brown surface without baking it for too long.

Grapes are at their best in late summer and autumn, but table grapes are generally available outside that season too. Use seedless red grapes for convenience; black or green grapes work as well, although their sweetness and juiciness may vary a little. Small potatoes are handy, but firm, waxy potatoes work too. Cut larger ones into equal-sized pieces so they cook at the same time.

Halloumi is naturally salty, so go easy on the salt on the potatoes and taste before adding more at the table. Cut the cheese into cubes of about two centimetres and pat them dry if they’re very wet; this helps them brown. If you don’t have halloumi, a firm grilling cheese can give a similar result. Feta is less suitable for roasting: if you like, crumble it over the dish after cooking.

Serve the potatoes straight away, while the cheese is still warm and the edges are crisp. A simple green salad with a tangy dressing goes well alongside, as does a little extra lemon at the table. For a more substantial meal, serve with white beans or crusty bread, but keep the sides fresh and simple so the sweet-and-salty combination from the baking tray remains the star.