Gala Apple Buddha Bowl

Serves 2


1 tsp cumin seeds, toasted
Olive oil
2 cloves garlic, minced
2 carrots, cut into 1cm thick rounds
Salt and pepper
25g dried cranberries
30g walnuts, roughly chopped
1 small red onion, sliced
4 slices halloumi cheese
1 pouch microwavable quinoa
Small bunch flat leaf parsley, picked and roughly chopped
1 Gala apple, grated ½ lemon
2 lemon wedges, to serve
2 spoonfuls 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 1 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 2 serving bowls and top with roasted carrots and halloumi. Add a lemon wedge and spoonful of yoghurt to serve