Preheat your oven to 400°F (200°C) and wash and halve the baby potatoes, tossing them with olive oil, salt, and pepper.

Spread the potatoes on a baking sheet and roast for about 20 minutes until golden and tender.

Add the halved cherry tomatoes to the baking sheet, toss gently and roast for an additional 10 minutes.

While roasting, grill the sliced halloumi in a nonstick skillet for 2-3 minutes on each side until golden.

Mix the Greek yogurt and green pesto in a small bowl until smooth. Taste and adjust seasoning if needed.

In a large bowl, combine the roasted potatoes, tomatoes, and grilled halloumi. Drizzle with pesto yogurt dressing and toss gently.