The 10-Hour Diet: Harissa potato with halloumi and green olives recipe

halloumi traybake
Ellis Parrinder


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)

  1. 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.
  2. 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.
  3. 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.)
  4. Plate up and serve with a spoonful of hummus on the side if liked.

The 10 Hour Diet


Adapted by Claire Coleman from The 10-Hour Diet by Jeannette Hyde, published by Gallery UK, price £8.99. To order a copy for £7.64 until 2 February, go to*.


WARNING The 10-Hour Diet is not recommended for anyone with a history of eating disorders, or if you are already a type 1 or type 2 insulin-dependent diabetic unless closely monitored by a medically qualified doctor. If using this diet in the early signs of out-of-range blood sugar levels, talk to your doctor before trying it. And if you are taking prescription drugs, check in regularly with your doctor or consultant while following this diet. Never change your medication without consulting the doctor who has prescribed it.

Food styling: Lou Kenney. Prop styling: Charlie Phillips