Vegetarian Western pan with halloumi topping

Ingredients for 3 servings:

• 200g halloumi or grilled cheese
• 2 onions
• 1 can of corn
• 1 can of tomatoes, pureed or chopped
• 2 spring onions
• 4 m.-sized potatoes
• 125 ml vegetable stock
• 1 tbsp mustard
• 1 tbsp tomato paste
• 1 tbsp red wine vinegar
• 2 cloves garlic
• sour cream
• coriander
• Paprika powder, smoked
• salt and pepper
• chili powder
• some oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian

Preheat oven to 180°C fan/convection oven. Cut the onions into sixths and marinate in a little oil and paprika. Cut the cheese into bite-sized cubes and place them on a baking tray with the onions. Bake in the oven for 15 minutes until the cheese is lightly browned. Cut the potatoes into small cubes and fry them in a pan with oil. Cut the spring onions into small rings and fry the white part of the onions with the potatoes when they are golden brown. Add the coriander, chili, paprika, mustard, tomato paste and garlic to the potatoes and fry for 1-2 minutes. Then add the sweetcorn and fry for another minute. Deglaze the potatoes with the vinegar, stock and tomatoes, cover and simmer on low heat until the potatoes are tender. Finally, top the western-style pan with onions, halloumi, sour cream and green spring onion rings and enjoy!