Frixos Demetriades
I am passionate about cooking - I have always been pursuing happiness through good food, fine wine, my dogs, and of course, with my family and friends!
Being raised in a home where good home cooking was shared with friends and family almost every other day, it was not difficult at all to embrace the concept of “you live to eat”.
Suitable for vegetarians
April 26, 2024
Delicious Halloumi Poke Bowl with pissourkotiko traditional goat halloumi Charalambides Christis.
Prep Time
15
mins
Cook Time
20
mins
Serves
1
Ingredients
- 6 Slices Pissourkotiko Goat & Sheep Halloumi, Charalambides Christis
- Handful Edamame Beans, boiled
- ½ Avocado, sliced
- Handful Baby Spinach Leaves
- 1 Zucchini, cut in spirals
- 1 Carrot, cut in spirals
- 1 Cup Cooked Quinoa
- 4 Cherry Tomatoes, halved
- 1 Cucumber, thinly sliced
- 1 Radish, thinly sliced
- Few Black Olives
- 1 Boiled Egg, halved
- ½ tsp Sweet Chili Flakes
- ½ Sesame Seeds
- 1 tbsp Fresh Parsley, leaves picked
- 1 tbsp EVOO, Extra Virgin Olive Oil
- 6 tbsp Dijon Vinaigrette
- ¼ tsp Fine Sea Salt
- ¼ tsp freshly ground Black Pepper
Instructions
- Take a non-stick frying pan, preferably with griddles and place on medium/low heat. A minute later drizzle the oil and allow to heat up. Add the halloumi slices and cook until nicely charred, 2-3’ per side, remove from the pan and keep aside.
- We build our bowl in a decorative way by adding next to each other the:
- Edamame
- Spinach
- Quinoa
- Carrots
- Zucchini
- Drizzle half the vinaigrette and add on top of them the:
- Halloumi slices (on top of the edamame)
- Avocado slices (on top of the spinach)
- Cherry Tomatoes
- Egg
- Olives
- Radishes
- Cucumber (on top of the quinoa)
- Season with the salt and pepper, sprinkle the chili flakes and sprinkle the sesame seeds to garnish and add the parsley. Serve the remaining vinaigrette on the side.
