Gala Apple Buddha Bowl

Name: Gala Apple Buddha Bowl
Prep time: 20 minutes
Cook time: 40 minutes
Yield: 2 Servings
Cuisine: British
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

preparation 20 minutes
cook time 40 minutes
Serves 2

Ingredients Method

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

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

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.