Halloumi Grain Bowls
Bowls like these are our absolute go-to. This bowl is packed full of vegetables, it has the most delicious dressing and you can’t go wrong with crispy fried halloumi. Feel free to add some extra protein such as salmon and change up the vegetables with what's cheap and in season.
Serves: 4
Time: 30 minutes
Ingredients –
1 cup quinoa
2 cups water
1 eggplant, cut into chunks
3 tbsp cooking oil
1 tsp sea salt
Herb Tahini
1/4 cup hulled tahini
1/4 cup plant based or dairy yoghurt
1 cup herbs, roughly chopped
1 lemon, zest and juice
1/2 tsp sea salt
Salad
100g cherry tomatoes, cut in half
1/2 cucumber, thinly cut into rounds
1/2 cup herbs, roughly chopped
1 tbsp extra virgin olive oil
1/2 tsp sea salt
Halloumi
1 tbsp cooking oil
250g halloumi, cut into slices lengthways
To Serve:
2 cups rocket
2 avocados, cut into cubes
3/4 cup almonds, toasted and chopped
Method –
Add the quinoa and water to a pot and bring to the boil. Reduce to a simmer and cook for 7 minutes.
Add the eggplant chunks onto a baking tray, drizzle over the oil and sprinkle over the sea salt. Toss to combine and place the eggplant in the oven to cook for 25-30 minutes.
While the eggplant is cooking, make the herb tahini. Add everything into a blender and blend until smooth and creamy. Set aside.
In a bowl, add the cherry tomatoes, cucumber and herbs. Add the extra virgin olive oil and sprinkle over the sea salt. Gently toss everything together. Set aside.
For the halloumi, heat the oil in a pan and add the halloumi slices. Cook for 2 minutes on each side, then remove the pan from the heat.
To assemble the bowls, divide up the cooked quinoa, followed by the rocket, roasted eggplant chunks and tomato/ cucumber mix. Add the cut avocado, a generous dollop of herb tahini and a sprinkle of almonds.
Serve immediately, while the halloumi is still warm and gooey.
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