Monday night Buddha bowls

Mediterranean buddha bowls

Serves 4

1 can chickpeas, rinsed,

drained 3 Tbsp olive oil ½ tsp smoked paprika 1 tsp ground cumin ½ tsp salt 1 Tbsp chopped flat leaf

parsley 200g halloumi, sliced 2 cups cooked quinoa (1 cup raw, cooked according to packet instructions)

1 medium cucumber,

thinly sliced 1 punnet cherry tomatoes,

cut in half 1 avocado, sliced ½ red onion, thinly sliced 1 cup kalamata olives,

pitted 1 bag Taylor Farms Mediterranean Crunch Chopped Salad Kit (see page 6) Fresh basil and lemon, to serve

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.