Vegetarian Poutine with Grilled Halloumi

Name: Vegetarian Poutine with Grilled Halloumi
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2 large or 4 small
Ingredients: 2 onions, thinly sliced; 2 tbsp unsalted butter; 2 ½ cups (625 ml) vegetable broth; 1 ½ tsp cornstarch; 2 tbsp (30 ml) low-sodium soy sauce; 1 tsp (5 ml) hot sauce of your choice; 6 oz (170 g) halloumi cheese, cut into large slices ½ inch (1 cm) thick; 6 whole green onions, trimmed; 3 tbsp (45 ml) canola oil; 1 ½ lb (675 g) fingerling or baby potatoes, quartered; ½ tsp dried oregano

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Preparation 25 MIN

Cooking 30 MIN
Servings 1
Makes 2 large or 4 small

Ingredients
Preparation

Ingredients

Sauce

2 onions, thinly sliced
2 tbsp unsalted butter
2 ½ cups (625 ml) vegetable broth
1 ½ tsp cornstarch
2 tbsp (30 ml) low-sodium soy sauce
1 tsp (5 ml) hot sauce of your choice

Poutine

6 oz (170 g) halloumi cheese, cut into large slices ½ inch (1 cm) thick
6 whole green onions, trimmed
3 tbsp (45 ml) canola oil
1 ½ lb (675 g) fingerling or baby potatoes, quartered
½ tsp dried oregano

Preparation

Sauce

In a pot over high heat, cook the onions in the butter until very caramelized, about 5 minutes. Add the broth and bring to a boil. Simmer until the sauce has reduced by one-third, about 10 minutes. Remove from the heat.
Using a hand blender, purée the mixture until smooth.
In a small bowl, whisk the cornstarch into the soy sauce.
Whisk the cornstarch mixture into the sauce. Bring to a boil. Simmer until the sauce is smooth and thickened. Add the hot sauce. Cover and keep warm.

Poutine

Meanwhile, place the halloumi slices in a bowl. Cover with cold water and let sit for 10 minutes to remove some of the salt. Drain and pat very dry. Place on a large plate with the green onions. Coat in 1 tbsp (15 ml) of the oil.
Place a 10-inch (25 cm) wide, 2-inch (5 cm) deep cast iron pan directly on the barbecue grill. Preheat the grill, setting the burners to medium-high.
In a bowl, combine the potatoes with the remaining oil and the oregano. Season with salt and pepper.
Overlap two large pieces of foil. Place the potatoes on the foil and spread out into an even layer. Tightly seal the foil into a packet. Place the packet directly on the grill and cook for 15 minutes or until tender.
Meanwhile, place the cheese in the hot cast iron pan. Cook for 5 minutes or until nicely golden, turning over halfway through. Cook the green onions directly on the grill for 5 minutes or until starting to soften. Remove the potatoes, cheese and green onions from the barbecue. On a work surface, dice the cheese and thinly slice the green onions.
Serve the potatoes in bowls topped with the cheese and green onions. Cover with the hot sauce. Serve immediately.