Vegan option | GF option
Our Mediterranean Nourish Bowl was a very popular item on our cafe menu. Some might say it is just a glorified salad, but the elements in this bowl are so fresh, light, umami and full of satiating gut-loving goodness, that will leave you feeling so good. You can always purchase pickles and seasonings pre-made, but if you wnt to have a go at making them fresh, our recipes can help you EASILY create these colourful yummies. Once you have a crack at making some of our pickles and romesco sauce, it really is so simple to throw together. You are just grilling a couple of things and arranging it all in a bowl, except it's the most delicious combination you can think of. You could use any veggies you have on hand, but we really love the combo of pumpkin and haloumi. If you have made a batch of our pickles and dukkah then this is the perfect way to use them up, and if you haven't made them yet, then I suggest you get busy. All the customers who tried this dish would say how amazing they felt afterwards, so I think you definitely need to give this one a go.
Makes 1 bowl:
3-4 thinly sliced pieces of pumpkin
2 thinly sliced pieces of haloumi
3 cherry tomatoes cut in half
olive oil
dried mixed herbs
small handful mixed green leaves (baby spinach/rocket)
cucumber ribbons (peeled with a vegetable peeler)
lemon oil
1 tbsp sauerkraut
1 tbsp pickled onion
1 tbsp pickled cabbage
1 heaped tbsp romesco
salt & pepper
lemon wedge
sourdough or gf bread or toast to serve
1. To grill the veggies and haloumi: Heat a pan, griddle, bbq or sandwich press on a medium-high heat. Drizzle olive oil over the pumpkin, haloumi & cherry tomatoes and sprinkle with dried herbs. Starting with the pumpkin, grill for about 5-8 minutes on each side. Haloumi will take about 2 minutes on each side and the cherry tomatoes for a few minutes on their flat side, just to caramelise.
2. To arrange the bowl: Lightly scrunch the salad greens in your hand and place them in the centre of a plate or large bowl. Arrange the pickles, sauerkraut, cucumber and romesco around one edge of the plate. Arrange the pumpkin and haloumi slices on the other side and the cherry tomatoes in the middle on top. Drizzle lemon olive oil over the cooked components, then sprinkle with dukkah and season with salt and pepper.
Vegan option:
Omit haloumi. Add grilled mushrooms or grilled tofu
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