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.
This recipe does make an excess of buckwheat and the green herb tahini dressing. However this way you can add as much or as little of these ingredients to your bowl, and also you get extra food prep done for future healthy meals! You can even freeze the cooked buckwheat and/or the dressing. Freeze the buckwheat in a zip lock bag, and the dressing in an ice cube tray.