Vegetarian Western Pan with Halloumi Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 g halloumi or rilled cheese
- 2 onions)
- 1 can corn
- 1 can tomato (s), strained or in pieces
- 2 spring onion (s)
- 4 medium potato (s)
- 125 ml vegetable stock
- 1 tablespoon mustard
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 2 cloves garlic
- sour cream
- coriander
- Paprika powder, smoked
- salt and pepper
- Chilli powder
- some oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C fan oven.
- Sixth onions and marinate in a little oil and paprika powder. Cut the cheese into bite-sized cubes and place on a baking sheet with the onions. Bake in the oven for 15 minutes until the cheese is lightly brown.
- Cut the potatoes into small cubes and fry them in oil in a pan. Cut the spring onions into small rings and fry the white onions together with the potatoes when they are golden brown.
- Add the coriander, chilli, paprika powder, mustard, tomato paste and garlic to the potatoes and fry for 1 - 2 minutes. Then add corn and fry again for 1 minute.
- Deglaze the potatoes with the vinegar, stock and tomatoes and cover and simmer on a low heat until the potatoes are cooked through.
- Then top the western pan with onions, halloumi, sour cream and green spring onion rings and enjoy!
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