Cook sun wheat according to the instructions on the packet. Meanwhile, halve the tomatoes, clean and slice the celery, cut the grilled cheese into bite-sized pieces and finely chop the garlic.
Briefly fry the grilled cheese in a pan with a little oil until crispy, set aside on a plate. Lightly sweat the celery and garlic, then briefly add the tomatoes. Now add the finished sun wheat and the grilled cheese and let it warm up for about 3 minutes. Season with pepper, salt and chilli. Refine with sour cream and parmesan if you like.
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