Preheat your oven to 400°F (200°C). Wash and halve the baby potatoes, toss them and cherry tomatoes with olive oil, salt, and pepper, then spread on a baking sheet and bake for about 30 minutes.

Slice halloumi cheese into thick pieces and grill in a nonstick skillet over medium heat for 2-3 minutes on each side until golden and crispy.

Combine Greek yogurt and green pesto in a medium bowl, stirring until the mixture is smooth and creamy.

Once the potatoes and tomatoes are roasted, combine them with the halloumi in a large serving bowl and gently toss together.

Drizzle the creamy pesto yogurt dressing over the salad, adding dollops for extra flavor.

Serve warm as a hearty main or delightful side, and enjoy!