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Cajun plate with tzatziki



800 g canned cherry tomatoes

1 kg potatoes

2 zucchini

4 peppers, red and yellow

2 red onions

3 dl boiled black beans (1 tetra of 380 g, rinsed)

1 tablespoon smoked paprika powder

1 teaspoon chili powder

1 teaspoon whole cumin

2 pre-cooked corn on the cob

1 halloumi, 200 g

1/5 cucumber

2 dl Turkish yogurt

1 dl kalamata olives

To have at home

1 clove garlic

2 teaspoons dried thyme

2 teaspoons dried oregano

olive oil

salt & pepper


1. Set the oven to 225 degrees.

2. Pour the tomatoes on two plates and then add 2 tablespoons oil per plate.

3. Divide potatoes (or slice if large) and zucchini and distribute evenly on the plates. Peel a squash, grate it and cut it into small pieces. Peel and cut the red onion into wedges. Spread peppers, onions and beans on the plates.

4. Mix and powder over the spices: salt, pepper, paprika powder, chili powder, cumin, thyme and oregano.

5. Divide the corn cobs into smaller pieces and place on one plate. Leave both plates in the oven for about 30 minutes or until the potatoes are soft and slightly colored.

6. Divide the cheese into smaller pieces and place on the plate with the corn with 10 minutes left.

7. Chop the cucumber into small pieces, put in a strainer and add a little salt. Let the cucumber drain for about 5 minutes. Peel and squeeze the garlic clove in a bowl and mix with the yoghurt. Add the cucumber and stir. Season with salt and pepper. Remove both plates from the oven. Save it without corn and cheese as a base for paprika soup later in the week.

8. Top the cajun plate with the olives and serve with the tzatziki.