Halloumi Stroganoff

Ingredients

• 1 tablespoon olive oil
• 1 x 225 g (8 oz) pack halloumi, cut into 1-inch pieces
• 30 g (1 ounce) unsalted butter
• 1 large onion, diced
• 300 g (10.5 oz) closed cup or chestnut mushrooms, sliced
• 2 tablespoon plain flour
• 400 ml (13.5 fl oz) vegetable stock
• 1 tablespoon Dijon mustard
• 150 ml (5 fl oz) sour cream
• 1 tablespoon fresh chives, finely diced, plus more to serve
• Freshly ground black pepper, to taste
• 250 g (8.8 oz) pasta, cooked according to package instructions, optional

Instructions

1. 1

   Heat the olive oil in a large pan...: Heat the olive oil in a large pan and fry the halloumi for 4-5 minutes until golden or slightly crispy. Remove the halloumi from the pan and set it aside.

2. 2

   In the same pan, melt the butter over...: In the same pan, melt the butter over medium heat and saute the onion for 1-2 minutes. Add the mushrooms and cook until golden (7-8 minutes).

3. 3

   Add the flour and cook for 1 minute,...: Add the flour and cook for 1 minute, stirring continuously. Pour half of the stock and continue to stir. When you have a uniform, creamy sauce, pour the rest of the stock and cook for 2-3 minutes, stirring often until the sauce thickens.

4. 4

   Stir in the Dijon mustard, then the sour...: Stir in the Dijon mustard, then the sour cream, and simmer for a couple of minutes until you get a sauce that has the consistency of cream. Transfer the halloumi back to the pan.

5. 5

   Add the cooked pasta to the pan, then...: Add the cooked pasta to the pan, then sprinkle with chives and season to taste. Alternatively, serve over rice, mashed potatoes, polenta or quinoa.