Greek Goddess Grain Bowl with Fried Zucchini, Halloumi and Toasted Seeds

Greek Goddess Grain Bowl with Fried Zucchini, Halloumi and Toasted Seeds

A grain bowl with Greek inspired flavours along with crispy fried zucchini and halloumi in a basil and lemon tahini dressing with crunchy toasted seed ‘croutons’.

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ingredients

For the salad:

• 1 cup mix grains (such as quinoa, brown rice, quick cooking wild rice)
• 2 cups water
• 1 tablespoon oil
• 8 ounces halloumi, sliced 1/4 inch thick
• 2 tablespoons lemon juice
• 1 cup tomato, diced
• 1 cup cucumber, diced
• 1/2 cup olives, sliced
• 1/2 cup roasted red pepper, sliced
• 1/2 cup artichoke hearts, coarsely chopped
• 1 avocado, sliced
• 1/4 cup fresh herbs such as basil, mint, parsley, dill, etc., chopped

For the Greek goddess dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 clove garlic, grated
• salt (or soy sauce or tamari) to taste
• 1/4 cup basil

For the toasted seeds:

• 1 tablespoon oil
• 2 tablespoons pine nuts
• 2 tablespoons sun-flower seeds
• 2 tablespoons sesame seeds
• 2 tablespoons flax seeds
• 2 tablespoons hemp seeds

For the zucchini:

• 2 medium zucchini
• 1/4 cup flour (rice flour for gluten-free)
• 1 egg, lightly beaten
• 1/2 cup panko breadcrumbs (gluten-free for gluten-free)
• 1/2 cup parmigiano reggiano (parmesan), grated
• salt and pepper to taste
• 2 tablespoons oil

directions

For the salad:

1. Bring the grains to a boil in the water, reduce the heat and simmer, covered, until the water has been absorbed and the grains are tender, about 20 minutes, before letting it sit, covered, for 5 minutes and fluffing.
2. Meanwhile, heat the oil in a pan over medium heat, add the halloumi and cook until lightly golden brown on both sides, about 6-10 minutes before hitting it with the lemon juice and setting it aside.

For the Greek goddess dressing:

3. Puree everything in a blender or food processor.

For the toasted seeds:

4. Heat the oil in a pan over medium heat, add the seeds and toast until lightly golden brown, about 2-4 minutes, stirring.

For the zucchini:

5. Dredge the zucchini in the flour, dip in the egg, coat in the mixture of the breadcrumbs, parmesan, salt and pepper and cook in oil over medium heat until lightly golden brown, about 2-4 minutes per side before setting aside on paper towels to drain.

Nutrition Facts: Calories 636, Fat 42g (Saturated 5.9g, Trans 0), Cholesterol 34mg, Sodium 259mg, Carbs 47g (Fiber 8g, Sugars 5g), Protein 21g

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