Start by washing 1 pound of baby potatoes thoroughly. Halve them and set aside. Next, rinse 1 cup of cherry tomatoes and keep them whole.

Preheat your oven to 425°F (220°C). Spread the halved baby potatoes and cherry tomatoes evenly on a baking sheet. Drizzle lightly with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, tossing halfway through.

While the vegetables are roasting, heat a nonstick skillet or grill pan over medium heat. Cut 8 ounces of halloumi cheese into thick slices and grill for 2-3 minutes on each side until golden crust forms.

In a mixing bowl, combine 1 cup of Greek yogurt with ¼ cup of green pesto. Stir until the mixture is smooth and creamy.

Once the potatoes and tomatoes are roasted, transfer them to a serving plate. Top with the grilled halloumi slices and drizzle the pesto yogurt sauce over the top.