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.
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.
|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|
|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:|
|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|
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.