Vegetarian Kapsalon Bowl (Layered Fries with Mushrooms and Gouda)

• 600 g Russet potato
• 2 tbsp Sunflower oil
• 1 medium Yellow onion
• 300 g Cremini mushrooms
• 2 cloves Garlic
• 1 tsp Ground cumin
• 1 ½ tsp Sweet paprika
• 120 g Gouda cheese
• 150 g Greek yogurt
• 1 small Lemon
• 1 head Romaine lettuce
• 1 medium Cucumber

1. Heat the oven to 220°C (430°F). Cut the potatoes into thin fries, then toss on a baking tray with 1 tbsp of the sunflower oil and a pinch of salt.
2. Bake the fries for 25 to 30 minutes, turning once, until deep golden and crisp at the edges. While they bake, get on with the topping and salad.
3. Slice the onion and mushrooms. Finely grate the garlic, then in a bowl mix the Greek yogurt with half the garlic and a squeeze of lemon juice; season with salt and pepper and set aside as the garlic sauce.
4. Heat the remaining 1 tbsp sunflower oil in a large frying pan over medium-high heat. Cook the onion for 5 minutes until softened and starting to colour, then add the mushrooms and cook for 6 to 8 minutes until browned and any liquid has cooked off.
5. Stir in the remaining garlic, ground cumin and sweet paprika and cook for 1 minute until fragrant. Season well with salt and pepper, then take off the heat.
6. Grate the Gouda. When the fries are ready, divide them between two ovenproof bowls or a small baking dish, spoon over the spiced mushrooms and onion, then scatter over the Gouda.
7. Return to the oven for 4 to 6 minutes, just until the cheese is melted and bubbling. Meanwhile, shred the romaine lettuce and slice the cucumber; toss with a little lemon juice and a pinch of salt.
8. Top each hot bowl with the lettuce and cucumber. Finish with generous spoonfuls of the garlic sauce and serve straight away.

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