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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.