Salmon & Halloumi Buddha Bowls

Salmon & Halloumi Buddha Bowls

Salmon + halloumi + big bowl of the good stuff = LOVE. Great for lunch, great for dinner, in fact the recipe makes such massive bowls that you could make one bowl and eat half for dinner and save the rest for lunch the next day (though if you have an insatiable appetite come lunchtime like me, I recommend bulking your bowl out with a few more lentils than what is suggested in the recipe below).

INGREDIENTS

  • Salmon & Halloumi Buddha Bowls
  • 2 salmon fillets (about 120g each) 
  • 250g block of halloumi cheese 
  • 1-2 tablespoons olive oil  
  • 1 lime (bottled lime juice could also work) 
  • 100g dried green lentils (1 can of tinned lentils could also work)
  • 1 large avocado 
  • 1/2 cucumber 
  • 200g pickled or cooked beetroot (dependent on your preference) 
  • 200g radishes 
  • 10 cherry tomatoes 
  • 3 spring onions  
  • 2 handfuls of salad leaves
  • Seasonings: salt, pepper, chilli flakes, dried oregano, lime juice 

Serving Suggestions 

  • Lime wedges 
  • Soured cream 
  • Mini wraps 


METHOD
1. Weigh out and rinse your lentils before following the cooking instructions on your packet (if you're using tinned lentils they will already be cooked so skip this step). If no instructions are given, place your lentils in a pan of cold water and bring them the boil. Allow to boil vigorously for 10 minutes before reducing the heat and simmering for 40 minutes or until tender. You can get on with preparing the rest of your buddha bowls while the lentils cook.  

2. Finely slice the cucumber, radishes and beetroot and mix together in a bowl. Season with salt and pepper and set to one side. Slice your avocado in half, remove the stone and scoop out the insides using a spoon. Slice and set to one side.  

3. Finely slice your spring onions, halve your cherry tomatoes and mix together in a small bowl. Season with salt, pepper, chilli flakes, dried oregano and a squirt of lime juice. Set to one side.  

4. Heat 1 tablespoon of olive oil in a non-stick frying pan or skillet pan over medium heat. Cut your halloumi cheese into thick slices and when the oil is hot, add your slices to the pan, allowing each side of the halloumi slices to brown nicely before removing from the pan and setting to one side.  

5. Make sure your salmon fillets are nice and dry before cooking to stop them from sticking to the pan. Press them between a couple of paper towels if needed. Heat another tablespoon of olive oil in your frying/skillet pan over medium-high heat.  

6. Once the oil is hot turn down the heat to medium-low and place your salmon fillets skin-side down in the pan. Press down firmly on each fillet with a spatula for about 10 seconds to ensure all of the skin has made contact with the pan. Season with salt, pepper and the juice of a lime whilst in the pan, then leave to cook skin-side down until about 80% of the salmon is cooked through (you'll see the salmon change colour as the heat reaches further up the fillets).  

7. Flip the salmon and cook briefly on the second side (about 30 seconds max should do the trick). Once cooked, transfer the salmon fillets to a plate lined with paper towels to drain off any excess oil before serving. If you haven't done so already, drain and rinse your lentils.  

8. Time to assemble your buddha bowls! Place a handful of salad leaves in each bowl, then add spoonfuls of beetroot and tomato mixtures, lentils and sliced avocado. Add half of your halloumi to each bowl and then add your salmon fillets.

9. Serve your buddha bowls with lime wedges, soured cream and mini wraps as you desire. Wrap up and refrigerate any leftovers you have, after assembling your bowls, to use for other meals during the week and then DIG IN!
Specialist Utensils: None! It's best to serve in large, shallow pasta bowls but you can just use plates if you don't have pasta bowls.  

Top Tip: The recipe below makes two large buddha bowls and on top of that creates some leftovers that you can use for other meals during the week. Try whizzing any leftover beetroot, radish and cucumber mixture into a slaw, add salt, pepper and lime juice and serve with sweet potato falafel fajitas (this will be my next 'Good Stuff' recipe to be uploaded, so keep an eye out for it on my blog).  

Makes: 2 large bowls (one bowl will make enough for dinner and some lunch the next day for most people. If you have a massive appetite or are having this as a post-workout meal and still want one bowl to feed you for dinner and lunch the next day, boil up some extra lentils to add to your bowl).


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