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Salads

Bali Bowls: The Halloumi Bowl

Inspired by living in Canggu, Bali

I spent a month living in Canggu Bali. Firstly I love Bali. It’s probably a prerequisite of being Australian (what with our close proximity to Asia, many Aussies make multiple trips over to Bali, yearly). It’s secondly partly because it combines the culture of Asia with some of the aspects of life that Aussies love so much.

Healthy eating, beaches and surfing and a easy goin’ laidback attitude.

Canggu has been compared to the Bryon Bay of Australia (a town with a surfy hippie reputation). It’s definitely not the most ‘authentic’ version of Bali you can visit but I fell in love with the little somewhat touristy bubble.

Sunrise-EchoBeach
Sunrise at Echo Beach, Canggu

Plant based eating is abundant in Ubud and Canggu, I stand by it being one of the easiest places to tuck yourself away for a month or two, eat well, practice yoga and be by the water.

My favourite places that I went back to again and again were Betelnut Cafe and their sister cafe The Shady Shack. I’d get one of their Bali Bowls from Shady Shack for lunch everyday and they were simply ah-mazing. Ya know when you’re dieting but sometimes a salad seems like the least appealing thing you want to eat?

Well these ‘Bali Bowls’ are like salads on steroids. They’re packed full of all the goodies but taste oh-so-much better than a simple plate of ‘leaves thrown together’. Each of their bowls are bursting with flavours and the bowls themselves are so hearty that if you’re a small eater anyway, you’re going to struggle to get through a whole one.

Life in Canggu, Bali looks like this… spot the Halloumi Bowl

I never thought I could get this excited to eat a salad bowl.

Enough of the amazingness, check it out for yourself.

HalloumiBowl-MidCloseup
BaliBowl-HalloumiBowl
BaliBowl-HalloumiBowl
HalloumiBowl-PrepLeft
L-R: Red rice, Grilled Lime, Julienned Cucumber, Sliced Tomato, Grilled Halloumi, Smashed Avo, Grilled Peppers, Roasted Chickpeas, Beetroot
The other side, baby rocket (argula), the Tangy Yoghurt sauce, fresh hummus, fresh baba ganoush
The other side, baby rocket (argula), the Tangy Yoghurt sauce, fresh hummus, fresh baba ganoush

 

Print Recipe
Bali Bowls: The Halloumi Bowl BigOven - Save recipe or add to grocery list Yum
HalloumiBowl-TopGreenBkg
Course Main Dish
Prep Time 45
Servings
people

INGREDIENTS

FOR THE TANGY YOGHURT SAUCE
Course Main Dish
Prep Time 45
Servings
people

INGREDIENTS

FOR THE TANGY YOGHURT SAUCE
HalloumiBowl-TopGreenBkg

RECIPE

  1. If making your own Baba Ganoush and Hummus, make it first or the day before to let the flavours settle.
  2. Mix all the ingredients for the Tangy Yoghurt sauce in a bowl, put in the fridge while prepping to let the flavours develop.
  3. Assemble the bowl.
  4. Put your rice in a mound in the middle. You want to put a good amount so the bowl looks hearty.
  5. Put your Tangy Yoghurt sauce in a small dip bowl and place on top of the rice.
  6. Start in a clockwise position, add the baby rocket, tomato wedges, roasted chickpeas, grilled pepper (capsicum) , avocado, Halloumi slices, sliced cucumber, beetroot and grilled lime.
  7. Add a dollop of the Baba Ganoush and Hummus.
  8. To serve, dress your salad with the Tangy Yoghurt sauce and give it a good squeeze of the grilled lime. Enjoy!
Notes

*You can use a grain of your choice, for example quinoa, riceberry, even white rice. Use something firm so it can hold your bowl together.

** I made my own roasted chickpeas by draining a tin, popping on a sheet tray. Adding the spices then baking for 15-20 minutes at about 220 degrees. You can use the chickpeas plain but roasting adds another texture and flavour to the dish.

*** I made my own hummus and baba ganoush but you can buy it. Or just use one. Both dips are indulgent!

Quick recipe from Hummus

  • Take a tin of cooked chickpeas and blend with some water, EVOO, roasted garlic, cumin, paprika, fresh lemon juice, salt and pepper until smooth.

Quick recipe for Baba ganoush

  • Grill eggplant, remove flesh when cooked. Blend eggplant flesh with roasted garlic, chopped parsley, EVOO, pinch of cayenne, fresh lemon juice, tahini and salt & pepper.
Tags : BaliHalloumiSalad bowl
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Victoria is the face behind Foodracket.com. She likes to eat breakfast for dinner and ice cream for breakfast. You'll often find her standing in line for a new restaurant or drinking a glass of red whilst creating magic in the kitchen. A fan of good food, give her some cheese, parma and a good dessert and she's a happy chappy.

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