Sweet Potato Ragout with Chocolate and Halloumi

Ingredients

• 20 g Ginger root (piece)
• 1 Shallot
• 2 Sweet potatoes (approx. 400 g each)
• 2 carrots
• 2 tbsp olive oil
• 0.5 tsp turmeric powder
• 0.5 tsp ground cumin
• 40 g Dark chocolate (min. 75% cocoa)
• 200 ml Plant-based cream alternative (Oat Cuisine)
• 200 ml vegetable broth
• 30 g Raisins (2 tbsp)
• Salt
• Pepper
• Cayenne pepper
• 50 g hazelnuts
• 0.5 bunch Parsley (10 g)
• 250 g Halloumi cheese

Instructions

1. 1.

   Peel and chop the ginger and shallot. Peel, scrub, and dice the sweet potatoes. Peel, wash, and dice the carrots.

2. 2.

   Heat oil in a pan. Sauté the ginger and shallot in it for 3 minutes over medium heat. Add the sweet potatoes and fry for 5 minutes. Add turmeric and cumin and roast for 3 minutes. Roughly chop the chocolate. Add Oat Cuisine, broth, raisins, and chocolate, stir, and simmer the ragout for 10 minutes. Season with salt, pepper, and cayenne pepper.

3. 3.

   Meanwhile, toast hazelnuts in a hot pan without fat over medium heat for 3 minutes; then roughly chop them. Wash, shake dry, and chop the parsley. Pat the halloumi cheese dry and slice it. Heat a grill pan. Fry the cheese slices on both sides for 5 minutes over medium heat. Serve the ragout in 4 bowls, garnished with the cheese slices and sprinkled with hazelnuts and parsley.