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Image for Recipe - Gala Apple Buddha Bowl

Gala Apple Buddha Bowl

Image for Recipe - Gala Apple Buddha Bowl
  • Time preparation 20 minutes
  • cook time 40 minutes
  • Serve Serves 2

  • 1 tsp cumin seeds, toasted
  • Olive or rapeseed oil
  • 2 cloves garlic, minced
  • 2 carrots, cut into 1cm thick rounds
  • Salt and pepper
  • 25g dried cranberries
  • 30g walnuts, roughly chopped
  • 1 small red onion, sliced
  • 4 slices halloumi cheese
  • 1 pouch microwavable quinoa
  • Small bunch flat leaf parsley, picked and roughly chopped
  • 1 Gala apple, grated and mixed with the juice of ½ lemon
  • 2 lemon wedges, to serve
  • 2 tbsps yoghurt, to serve

Preheat the oven to 180°C/Fan 160°C/Gas 4. Place the toasted cumin seeds in a pestle and mortar and bash a little to release their aroma. Mix with 1 tbsp oil and 1 minced garlic clove. Toss the carrot in cumin and oil and season generously. Place in a small roasting tray and roast for 15-20 minutes until golden.

In the meantime, place the cranberries in a small bowl and cover with boiling water, put to one side to soak.

In a dry frying pan over a medium heat, toast the walnuts until golden brown, remove from the pan and put to one side. Add a little olive oil and add the onion and remaining garlic, sauté for a couple of minutes until soft, remove from the pan and put to one side.

Turn up the heat and fry halloumi slices until golden on both sides. Cook the quinoa as per packet instructions. Drain the cranberries, discarding the water.

Assemble the Buddha bowl – in a large bowl mix together the quinoa with the chopped parsley, walnuts, cranberries, grated apple, sautéed onion and garlic, season to taste. Separate the quinoa mixture into 2 serving bowls and top with roasted carrots and halloumi. Add a lemon wedge and spoonful of yoghurt to serve.

Ingredients

  • 1 tsp cumin seeds, toasted
  • Olive or rapeseed oil
  • 2 cloves garlic, minced
  • 2 carrots, cut into 1cm thick rounds
  • Salt and pepper
  • 25g dried cranberries
  • 30g walnuts, roughly chopped
  • 1 small red onion, sliced
  • 4 slices halloumi cheese
  • 1 pouch microwavable quinoa
  • Small bunch flat leaf parsley, picked and roughly chopped
  • 1 Gala apple, grated and mixed with the juice of ½ lemon
  • 2 lemon wedges, to serve
  • 2 tbsps yoghurt, to serve

Method

Preheat the oven to 180°C/Fan 160°C/Gas 4. Place the toasted cumin seeds in a pestle and mortar and bash a little to release their aroma. Mix with 1 tbsp oil and 1 minced garlic clove. Toss the carrot in cumin and oil and season generously. Place in a small roasting tray and roast for 15-20 minutes until golden.

In the meantime, place the cranberries in a small bowl and cover with boiling water, put to one side to soak.

In a dry frying pan over a medium heat, toast the walnuts until golden brown, remove from the pan and put to one side. Add a little olive oil and add the onion and remaining garlic, sauté for a couple of minutes until soft, remove from the pan and put to one side.

Turn up the heat and fry halloumi slices until golden on both sides. Cook the quinoa as per packet instructions. Drain the cranberries, discarding the water.

Assemble the Buddha bowl – in a large bowl mix together the quinoa with the chopped parsley, walnuts, cranberries, grated apple, sautéed onion and garlic, season to taste. Separate the quinoa mixture into 2 serving bowls and top with roasted carrots and halloumi. Add a lemon wedge and spoonful of yoghurt to serve.

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