Halloumi Buddha Bowl with Pine Nut Dressing

What a beautiful array of colours! I love this kind of meal as I subscribe to the idea that the colours indicate different minerals and vitamins in fresh foods, so in this bowl you are getting a really wide variety!

You could easily make this vegan by substituting the halloumi for some falafel, why not my beetroot ones found here.

Serves: 2 with leftovers

Prep time: 30 minutes

Cook time: 1 hour

Ingredients:

⅓ large butternut squash

1 tbsp rapeseed oil

2 tbsp Maple syrup

1 tsp paprika

400g halloumi, sliced into thick sticks

200g mixed roasted peppers from a jar, drained

¼ medium red cabbage

1 tsp fine salt

30g sugar

100ml apple cider vinegar

50ml water

170g Buckwheat, rinsed until the water runs clear

Small bunch of coriander, finely chopped

100g Pine nuts

1-2 avocados, sliced and seasoned with lemon juice and salt

Lime wedges

150g Pomegranate seeds

Salad leaves

Sesame seeds (optional)

Method:

1. For the butternut squash; preheat the oven to 180°C, peel and cube the squash to around 2cm. Arrange in a single layer on a shallow baking tray. Drizzle over the oil and maple syrup and toss to coat. Sprinkle with the paprika and a good pinch off salt and roast in the oven for around 40 minutes, turning half way through, until sticky and slightly charred. Set aside to cool.

2. For the buckwheat, dry toast the grains in a frying pan, stirring regularly, for around 5 minutes until you hear them start to slightly crackle. Over a medium heat, simmer the grains in salted water for around 8 minutes. The grains want to still have a little bite to them and not be mushy. Drain and refresh under cold water and set aside to drain whilst you prepare the rest.

3. Put a griddle pan on a medium-high heat and brush the halloumi with a little oil. Once hot lay the slices diagonally and allow to char for a couple of minutes before turning and repeating on each side.

4. Whilst the halloumi is cooking, finely slice the red cabbage, I like to do this on a mandolin but be careful of your fingers if you are using one. Put this in a large bowl and add the vinegar, sugar, salt and water. Give this a good toss so that the cabbage is completely mixed and set aside to lightly pickle.

5. To make the pine nut dressing, put the pine nuts in a high speed food processor, I use a Nutribullet, add enough water to cover. Blend for 20 seconds and add more water if needed, to get to the desired consistency. Season with salt.

6. To assemble the bowl, toss the buckwheat with a little oil and salt and mix in the coriander. Arrange in a segment on one side of the bowl and then work around in sections with the other elements: butternut squash, cabbage, squeezed of excess pickling liquid, salad leaves, pomegranate seeds, avocado, peppers and grilled halloumi. Finish with the pine nut dressing, lime wedges and sesame seeds, if using.