Bang Bang Halloumi Buddha Bowl

Bang Bang Halloumi Buddha Bowl

Buddha bowls are set to be one of the year’s biggest trends. So, before you develop an expensive habit, we’re sharing a simple recipe you can recreate at home from The Kitchen Alchemist, Hannah Pemberton.

She says: “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.”

You will need:

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 lemon, plus extra for dressing

A handful of shredded red cabbage

Extra-virgin olive oil

Bang Bang Dressing (see recipe below)

A pinch of black sesame seeds

For the 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


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

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.



Buddha Bowls

Taken from Buddha Bowls by Hannah Pemberton, The Kitchen Alchemist (Pop Press)