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🍽️ Vegetarian Kumpir

677 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 4 pcs.
• olive oil 2 tbsp
• salt pinch
• pepper, black ground pinch
• garlic cloves 2 pcs.
• organic lemons 1 pc.
• parsley, fresh 40 g
• yogurt, plain 400 g
• olives, black 150 g
• corn from the can 400 g
• cherry tomatoes 250 g
• onions, red 1 pc.
• Emmental cheese in a block 150 g

Instructions

1. 1. Preheat the oven to 225 degrees Celsius fan setting.
2. 2. Wash the potatoes thoroughly and dry them.
3. 3. Rub the potatoes all over with oil.
4. 4. Season them with salt and pepper.
5. 5. Wrap each potato individually in aluminum foil.
6. 6. Place the foil packets on the rack for about 60 minutes.
7. 7. Bake them until the potatoes are soft.
8. 8. Peel the garlic and chop it finely.
9. 9. Wash the lemon and grate the zest (approx. 1 teaspoon).
10. 10. Halve the lemon and squeeze out the juice.
11. 11. Wash the parsley and shake it dry.
12. 12. Remove the thick stems and chop the parsley finely.
13. 13. Mix the garlic and parsley with the yogurt and lemon zest in a bowl.
14. 14. Finally, adjust the seasoning of the yogurt sauce.
15. 15. Place the olives in a sieve and let them drain.
16. 16. Chop the olives coarsely.
17. 17. Drain the corn in the same sieve.
18. 18. Wash the tomatoes and remove the cores.
19. 19. Dice the tomatoes finely.
20. 20. Halve the onion, peel it, and dice it finely.
21. 21. Mix the vegetables well in a bowl.
22. 22. Take the potatoes out of the foil.
23. 23. Cut them lengthwise.
24. 24. Hollow out the center slightly with a fork.
25. 25. Mix the scooped-out potato flesh with the Emmental cheese in a bowl.
26. 26. Fill the cheese-potato mixture back into the potato halves.
27. 27. Top with the vegetables and the yogurt sauce.
28. 28. Plate the dish and enjoy.

Nutrition per serving

• kcal: 677
• Protein: 21 g · Fett/Fat: 39 g · Carbs: 61 g