Mediterranean buddha bowls

Tam West

For weeknight convenience we have used a bag of Taylor Farms Mediterranean Chopped Salad for these Buddha bowls. The salad combines frisee, cos and iceberg lettuce with the bolder endive and radiccho, broccoli stalks, cauliflower, carrot and red cabbage. Herb-seasoned flatbread strips provide crunch, feta cheese and a basil balsamic vinaigrette for flavour. From supermarkets nationwide.

Ingredients

1 can	Chickpeas, rinsed, drained (Main)
3 Tbsp	Olive oil
½ tsp	Smoked paprika
1 tsp	Ground cumin
½ tsp	Salt
1 Tbsp	Chopped flat leaf parsley
200 g	Halloumi, sliced
2 cups	Quinoa, cooked (1 cup raw, cooked according to packet instructions) (Main)
1 medium	Cucumber, thinly sliced
1 punnet	Cherry tomatoes, cut in half
1	Avocado, sliced
½	Red onions, thinly sliced
1 cup	Kalamata olives, pitted
1 bag	Taylor Farms Mediterranean Chopped Salad Kit (Main)
1 small handful	Basil leaves, and a quartered lemon per bowl for squeezing over

Directions

1. Place chickpeas on paper towels and dry thoroughly. Heat 2 Tbsp of the olive oil in a large frying pan over medium-high heat. Add chickpeas and cook, stirring occasionally, for 5-7 minutes (until they begin to crisp on all sides). Add smoked paprika, cumin and salt, and cook a further 2-3 minutes. Remove from the pan, sprinkle chickpeas with parsley and set aside.
2. Wipe the pan clean and heat another tablespoon of olive oil. Fry halloumi for 2-3 minutes each side or until golden. Remove from the pan and set aside.
3. Assemble four bowls, arranging chickpeas, halloumi, quinoa, cucumber, tomatoes, avocado, onion, olives and the salad from the Taylor Farms Mediterranean Chopped Salad Kit in sections like slices of a pie. Top each buddha bowl with the Taylor Farms feta and crispy flatbread strips, and drizzle over the packet of the basil vinaigrette. Garnish with basil leaves and squeeze over some lemon juice.