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