Ingredients
Tahini Dressing
• ¼ cup Krinos Tahini
• 2 Tbsp. Freshly squeezed lemon juice
• 2 tsp. Dijon mustard
• ½ small clove garlic, minced
• 1 tsp. Attiki Greek honey
• ½ tsp. Ground cumin
• 2 Tbsp. Warm water
Pickled Pink Onions
• 1/2 small Red onion, peeled and thinly sliced
• ¼ cup White wine vinegar
• 2 tsp. White sugar
• ¼ tsp. Salt
Lemon Herb couscous
• 2 cups Cooked couscous or quinoa, room temp
• 2 Tbsp. Chopped parsley
• 1 tsp. Lemon zest
• 2 tsp. Freshly squeezed lemon juice
•Salt and pepper to taste
• 2-piece Baby bok choy, thinly sliced
• 1 large Carrot, peeled and sliced into thin matchsticks
• ½ cup Shelled edamame, cooked
• 6 Radishes, thinly sliced
• 250 g Krinos Halloumi, sliced into ½” sticks
• 2 tsp. Extra virgin olive oil
Tahini Dressing
• ¼ cup Krinos Tahini
• 2 Tbsp. Freshly squeezed lemon juice
• 2 tsp. Dijon mustard
• ½ small clove garlic, minced
• 1 tsp. Attiki Greek honey
• ½ tsp. Ground cumin
• 2 Tbsp. Warm water
Pickled Pink Onions
• 1/2 small Red onion, peeled and thinly sliced
• ¼ cup White wine vinegar
• 2 tsp. White sugar
• ¼ tsp. Salt
Lemon Herb couscous
• 2 cups Cooked couscous or quinoa, room temp
• 2 Tbsp. Chopped parsley
• 1 tsp. Lemon zest
• 2 tsp. Freshly squeezed lemon juice
•Salt and pepper to taste
• 2-piece Baby bok choy, thinly sliced
• 1 large Carrot, peeled and sliced into thin matchsticks
• ½ cup Shelled edamame, cooked
• 6 Radishes, thinly sliced
• 250 g Krinos Halloumi, sliced into ½” sticks
• 2 tsp. Extra virgin olive oil
Instructions
1. For the tahini dressing, in a small bowl, stir together the tahini, lemon juice, mustard, garlic, honey and cumin. Thin the dressing with warm water and whisk until smooth. Set aside until ready to serve.
2. For the pickled pink onions, in a small pot, bring the white wine vinegar, sugar and salt to the boil. Add the onions and toss to coat for 30 seconds on the heat. Turn the heat off and let sit for 20 minutes until onions are soft and bright pink in colour.
3. For the lemon herb couscous, in a bowl, stir together the couscous (or quinoa) with the parsley, lemon zest and juice. Season to taste with salt and pepper.
4. To assemble each bowl, start with a cup lemon herb couscous (or quinoa) add the bok choy in the bottom of the bowl and then arrange little piles of pickled pink onions, carrot, edamame and radish.
5. To cook the halloumi, heat 2 tsp olive oil a large non-stick frying pan over medium high heat. Add the halloumi slices and cook for 1 to 2 minutes per side or grill on a lightly oiled grill over medium flame. Flip carefully and cook the other side until halloumi is golden brown and melty. Add to the buddha bowls and serve with little bowls of tahini dressing.
