Halloumi Poke Bowl
Servings: 1
Ingredients
- 6 Slices Pissourkotiko Goat & Sheep Halloumi , Charalambides Christis
- Handful Edamame Beans , boiled
- ½ Avocado , sliced
- Handful Baby Spinach Leaves
- 1 Zucchini , cut in spirals
- 1 Carrot , cut in spirals
- 1 Cup Cooked Quinoa
- 4 Cherry Tomatoes , halved
- 1 Cucumber , thinly sliced
- 1 Radish , thinly sliced
- Few Black Olives
- 1 Boiled Egg , halved
- ½ tsp Sweet Chili Flakes
- ½ Sesame Seeds
- 1 tbsp Fresh Parsley , leaves picked
- 1 tbsp EVOO , Extra Virgin Olive Oil
- 6 tbsp Dijon Vinaigrette
- ¼ tsp Fine Sea Salt
- ¼ tsp freshly ground Black Pepper
Instructions
- Take a non-stick frying pan, preferably with griddles and place on medium/low heat. A minute later drizzle the oil and allow to heat up. Add the halloumi slices and cook until nicely charred, 2-3’ per side, remove from the pan and keep aside.
- We build our bowl in a decorative way by adding next to each other the:- Edamame- Spinach- Quinoa- Carrots- Zucchini
- Drizzle half the vinaigrette and add on top of them the:- Halloumi slices (on top of the edamame)- Avocado slices (on top of the spinach)- Cherry Tomatoes- Egg- Olives- Radishes- Cucumber (on top of the quinoa)
- Season with the salt and pepper, sprinkle the chilli flakes and sprinkle the sesame seeds to garnish and add the parsley. Serve the remaining vinaigrette on the side.