Bright and refreshing, this green bowl of goodness is full of a heap of veggies and the most delicious and easy halloumi. The yoghurt dressing is easy and tasty and gives the dish a creamy herbaceous boost. All the greens were served at room temperature - except for the hot halloumi - so you don’t have to worry about timing - just cook the halloumi last. Always I say just use what you have, add more or less according to how many you’re feeding. There’s no exact quantities but this is a guide - we comfortably fed three adults using this amount.
Here’s what I used:
For the dressing:
1 cup greek yoghurt
Large handful each of basil, dill and mint (you could use parsley too) - about a cup’s worth
Juice of half a lime
1/4 cup extra virgin olive oil
Salt and Cracked pepper taste
For the veg:
Cucumber, sliced
1 small bag of baby spinach
1 avocado
1 bunch asparagus
I large zucchini, sliced on the diagonal
i cup frozen edamame, ready shelled
4-5 leaves of curly kale, stems removed
1 small head of broccoli, cut into florets
Green beans
2 spring onions sliced
2 tbs olive oil for pan frying
Additions:
3tbs sesame seeds, toasted
1 pack of halloumi
2 tbs maple syrup
1 egg per person
Bring a medium pot of water to a boil. Add eggs, cover, and cook 7 minutes. Transfer eggs bowl of ice water to prevent further cooking, keep the boiling water. Peel and set aside.
In batches, add the beans, broccoli, curly kale and edamame to the boiling water, each time just for a minute to blanch, scoop out with a slotted spoon and plunge in ice cold water before adding the next.
Add Greek yoghurt, lime juice, herbs, olive oil plus salt and pepper in a food processor until smooth.
Pan fry the asparagus and zucchini in olive oil until it’s starting to caramelise. Set aside.
Divide the raw ingredients among the bowls - cucumber, baby spinach, avocado (squeeze some lime or lemon on your avo if you like). Top with your cooked veg and egg. Sprinkle egg and avocado with toasted sesame.
Once your bowls are assembled, pan fry the sliced halloumi on one side until lightly golden. Flip to cook the other side adding the maple syrup and cracked pepper. Serve immediately while the halloumi is warm and scatter with spring onions and yoghurt dressing.
