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


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


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.


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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