Mediterranean buddha bowls
Photo by Tam West
For weeknight convenience we have used a bag of Taylor Farms Mediterranean Chopped Salad for these Buddha bowls. The salad combines frisee, cos and iceberg lettuce with the bolder endive and radiccho, broccoli stalks, cauliflower, carrot and red cabbage. Herb-seasoned flatbread strips provide crunch, feta cheese and a basil balsamic vinaigrette for flavour. From supermarkets nationwide.
|1 can||Chickpeas, rinsed, drained|
|3 Tbsp||Olive oil|
|½ tsp||Smoked paprika|
|1 tsp||Ground cumin|
|1 Tbsp||chopped flat leaf parsley|
|200 g||Halloumi, sliced|
|2 cups||Quinoa, cooked (1 cup raw, cooked according to packet instructions)|
|1 medium||Cucumber, thinly sliced|
|1 punnet||Cherry tomatoes, cut in half|
|½||Red onion, thinly sliced|
|1 cup||Kalamata olives, pitted|
|1 bag||Taylor Farms Mediterranean Chopped Salad Kit|
|1 small handful||Basil leaves, and a quartered lemon per bowl for squeezing over|
- Place chickpeas on paper towels and dry thoroughly. Heat 2 Tbsp of the olive oil in a large frying pan over medium-high heat. Add chickpeas and cook, stirring occasionally, for 5-7 minutes (until they begin to crisp on all sides). Add smoked paprika, cumin and salt, and cook a further 2-3 minutes. Remove from the pan, sprinkle chickpeas with parsley and set aside.
- Wipe the pan clean and heat another tablespoon of olive oil. Fry halloumi for 2-3 minutes each side or until golden. Remove from the pan and set aside.
- Assemble four bowls, arranging chickpeas, halloumi, quinoa, cucumber, tomatoes, avocado, onion, olives and the salad from the Taylor Farms Mediterranean Chopped Salad Kit in sections like slices of a pie. Top each buddha bowl with the Taylor Farms feta and crispy flatbread strips, and drizzle over the packet of the basil vinaigrette. Garnish with basil leaves and squeeze over some lemon juice.