Bang Bang Halloumi

Combining sweet and salty halloumi with an Asian-inspired peanut butter dressing and hearty grains, this buddha bowl is a filling and satisfying meal.

Buddha Bowls
From the book Buddha Bowls
By
Buy on Amazon / Hive / Waterstones

Introduction

This recipe is absolutely bang on. Zingy flavours from the lemon and the Bang Bang Dressing are soaked up by the deliciously soft and sweet halloumi.

Serves 1
Easy

Ingredients

125g halloumi, cut into chunky batons
groundnut or sunflower oil
several Tenderstem broccoli stalks
100g cooked farro, warm
100g cooked green lentils, warm
a handful of kale, finely shredded
1 tbsp soybeans
sea salt and black pepper
juice of ½ a lemon, plus extra for dressing
a handful of shredded red cabbage
extra-virgin olive oil
a pinch of black sesame seeds
For the Bang Bang dressing:
150g peanut butter
1 garlic clove, finely chopped
1 thumb-sized piece of fresh ginger, peeled and minced
juice of 1 lime
1 tbsp rice vinegar
1 tbsp light soy sauce
1 tbsp maple syrup or honey
1 tbsp toasted sesame oil
50ml cold water

Essential kit

You will need: a food processor or blender and a griddle pan.

Instructions

For the Bang Bang dressing:

Blitz all the ingredients in a food processor or blender until almost smooth and store in the fridge until needed.

For the bowl:

Heat your griddle on a high heat for at least 5 minutes.

Lightly coat the halloumi in groundnut or sunflower oil and cook on the bars until they’re turning golden on each side.

While the halloumi is cooking, simmer the broccoli in a pan of boiling water for about 4 minutes until just cooked through, then drain it and plunge it into cold water to cool. Drain again and set aside.

Mix together the farro and lentils in a bowl with the kale and soybeans, and season with salt, pepper and lemon juice. Dress the red cabbage in a little extra-virgin olive oil, lemon juice and salt, then pile into a bowl with the farro and lentil mixture, broccoli and halloumi.

Finish with a couple of tablespoons of the Bang Bang Dressing and a sprinkle of black sesame seeds.

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