Recipes>Halloumi Recipes
Bang Bang Halloumi
by Hannah Pemberton from Buddha Bowls
Easy
Serves 1
Combining sweet and salty halloumi with an Asian-inspired peanut butter dressing and hearty grains, this buddha bowl is a filling and satisfying meal.
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From hot grills to fresh salads
From the book
Buddha Bowls
Hannah Pemberton
Buddha Bowls
Make delicious and nourishing Buddha Bowls at home
Creative recipes for every meal of the day
A simple formula of grain + green + protein
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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.
Tags
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.
Method
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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Ingredients
Method
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