- 1 tsp of cumin seeds, toasted
- Olive oil
- 2 cloves of garlic, minced
- 2 carrots, cut into 1cm thick rounds
- Salt and pepper
- 25g of dried cranberries
- 30g of walnuts, roughly chopped
- 1 small red onion, sliced
- 4 slices of halloumi cheese
- 1 pouch of microwavable quinoa
- Small bunch flat leaf parsley, picked and roughly chopped
- 1 Gala apple, grated ½ lemon
- 2 lemon wedges, to serve
- 2 spoonfuls of yoghurt, to serve
- Preheat the oven to 180C.
- Place the toasted cumin seeds in a pestle and mortar and bash a little to release their aroma. Mix with 1 tbsp olive oil and one 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 two serving bowls and top with roasted carrots and halloumi. Add a lemon wedge and spoonful of yoghurt to serve.
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