Jump to Recipe Print Recipe

Buckwheat bowl with halloumi

Portions:2
Share on Facebook Print Recipe

Ingredients

  • 80 g buckwheat
  • Salt pepper
  • 3 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 teaspoon garam masala
  • 1 Nectarine g 150
  • 1 small zucchini
  • 100 g Halloumi
  • 2 tablespoons oil
  • 60 g bamboo shoots

Instructions

  • Rinse buckwheat under running water, bring to the boil in 500 ml salted water and then cook covered over a medium flame for 15–20 minutes.
  • Mix lemon juice with honey and garam masala and season with salt and pepper.
  • Wash the nectarine, cut in half, remove the stone and cut the pulp into 1 cm wide wedges.
  • Wash the zucchini and cut into thin slices.
  • Cut the halloumi into slices and pat dry with kitchen paper.
  • Heat the oil in a pan, fry the halloumi in it for 1–2 minutes, turn and fry for another 1–2 minutes.
  • Mix buckwheat with two thirds of the dressing.
  • Arrange the nectarines, zucchini, halloumi and sprouts on top and serve drizzled with the remaining dressing.
————————————————————————————————–
Course Bowls
Diets Vegetarian