1. Pour the olive oil into a pan and when hot, sauté the onion until it becomes translucent and starts to change color. Add the garlic, stir for a few seconds, and remove from the heat. In a bowl, mix the halloumi, sun-dried tomatoes, and mozzarella.
2. In another bowl, place the mince, tomato paste, olive oil, the sautéed onion and garlic, parsley, eggs, mustard, breadcrumbs, oil from the sun-dried tomatoes, caraway, curry powder, salt, and black pepper. Mix very well so that the ingredients and flavors combine.
Cut a large piece of non-stick baking paper.
3. Place half of the mince on top. Place the halloumi-sun-dried tomato mixture on top of that. Place the remaining mince on top and shape into a roll. Close the non-stick baking paper and twist it like a candy wrapper to seal it well. If the paper isn't big enough, cut another large piece. Place the roll in a baking dish.
For the Potatoes:
1. Rinse the potatoes and cut them into 2 or 4 pieces. Place them in a large bowl and add the sunflower oil, salt, pepper, caraway, rosemary, and thyme. Mix well and place the potatoes in the baking dish, around the sides of the roll.
2. Carefully pour in the water. Bake in a preheated oven at 180°C for 1 hour. Remove from the oven, open the baking paper slightly, and continue baking for another 20 minutes so the roll browns nicely.
3. Remove the baking paper and continue baking for another 20 minutes until the dish is nicely browned.
