This Mediterranean Halloumi Buckwheat Nourish Bowl is a delicious grain bowl recipe that makes an easy healthy lunch or dinner. Gluten free, sugar free but FULL of flavour!
Fresh from a nine day break in Portugal, it just feels so perfectly right that my latest recipe for you is this colourful and fresh Mediterranean Halloumi Buckwheat Nourish Bowl. It’s a simple, flavoursome and healthy meal, and exactly the type of meal I feel like eating for lunch and dinner as the weather finally starts to get a little warmer over in London.
I’ve said it many times before, but buckwheat is one of my favourite “pseudo-cereals”, i.e. something that we eat like a cereal grain that isn’t biologically a grain – it’s a seed. It tops quinoa for me; I prefer the larger, chewy texture of buckwheat and the nutty flavour. Just like quinoa, it’s a lovely gluten free, vegan protein option. For those with sensitive stomachs / IBS like issues, buckwheat is lower FODMAP than legumes so if you’re looking to eat more plant protein then it’s especially great for you. (You can read more about FODMAPs and healthy eating in my blog post here).
What totally draws this nutritious buckwheat nourish bowl together is the magical green herby sauce that you dollop on top; seriously…it’s incredible. I made a huge jar when I was testing this recipe and ate it with everything for the rest of the week. It’s just the right combination of tangy and creamy, and it does a particularly great job balancing the salty fried halloumi that sits on top of this bowl.
Meanwhile, if you’re not a huge halloumi fan and/or need to adapt this buckwheat nourish bowl to suit your dietary preferences, try swapping it out for a different protein like boiled eggs, tinned tuna (so easy and perfect for a work lunch!) or grilled chicken. It’s also a nice light vegan option with the halloumi just left out. However you choose to eat it, you will definitely enjoy the savoury, zesty deliciousness of this Mediterranean-inspired buckwheat nourish bowl!
Mediterranean Halloumi Buckwheat Nourish Bowl
- 1 cup raw buckwheat groats
- 120 grams halloumi cheese
- 2 handfuls rocket leaves (40-50 grams)
- 100 grams green beans
- 150 grams cucumber
- 1 large tomato or 1 cup cherry tomatoes
- 1/3 cup kalamata olives or other variety
- 1 handful flat leaf parsley for garnish (optional)
Tahini Herb Dressing
- 25 grams fresh mint
- 25 grams fresh flat leaf parsley
- 1/4 cup extra virgin olive oil
- 1/8 cup apple cider vinegar
- 3 tbsp tahini (I prefer hulled)
- 1/2 tsp salt
- 1 tsp honey (optional)
- First, prepare the buckwheat. Rinse the buckwheat groats and then place into a saucepan with 1 and 3/4 cups of water and a pinch of salt. Bring to the boil then reduce to a simmer, cover and cook for 10-12 minutes or until the water is absorbed and the buckwheat is soft but still holding shape. After the cooking time is over, turn the heat off but leave the lid on the pot and set it aside for 10 minutes. Then fluff the buckwheat with a fork. You can get on with prepping the rest of the bowls during this time.
- Make the green herb dressing. Remove the tough thick stalks from the mint and trim off the thick ends of the parsley stalks. Then, place all of the dressing ingredients in to a food processor or blender and process until you have a smooth dressing. Set aside.
- Prepare the salad ingredients. Wash veggies as necessary. Lightly blanch or steam the green beans so they're just tender (you can eat them raw if preferred). Trim and dice the cucumber and tomato.
- Arrange the bowls. Divide the rocket, beans, cucumber, tomato and olives evenly between two bowls. Add a scoop of the buckwheat; as much or as little as you like. (Pop the rest of the buckwheat into a container, and store in the fridge for other meals.)
- Heat a small frypan up to a medium heat on the stove and add a teaspoon of olive oil. Slice the halloumi thickly and pan fry for 2-3 minutes on each side or until browned to your liking.
- Add the halloumi slices to the top of the bowls and spoon over some of the dressing. (Store the rest of the dressing in the fridge for other meals). Finish the bowls with some fresh parsley. Serve.