Goats Cheese Buddha Bowl
Ingredients
½ Chavroux log
50g quinoa
1 courgette
10 cherry tomatoes
1 carrot
½ melon
1 avocado
6 olives
A few pomegranate seeds
(You can use this similar cheese available from Pong Cheese)
For the dressing:
2 tbsp olive oil
1 tsp sesame oil
2 tbsp white balsamic vinegar
1 tbsp flax seeds
10 mint leaves
Salt and pepper
How to make it
This vibrant Goats Cheese Buddha bowl brings together fresh, colourful ingredients with creamy goat’s cheese for a healthy, flavour-packed meal that’s as satisfying as it is nourishing.
Preparation:
- Bring a small saucepan of salted water to boil and cook the quinoa for 8 minutes then drain
- Wash the courgette and cherry tomatoes
- Cut the courgette into thin strips, peel the carrot and then grate it. Using a melon baller, remove the flesh from the melon
- Peel the avocado and cut into cubes
For the dressing, combine olive oil, sesame oil, balsamic vinegar and chopped mint
To create your Buddha bowl:
- Arrange the quinoa, avocado cubes, grated carrots, halved cherry tomatoes, courgette strips, melon balls, olives and Chavroux log slices in a bowl
- Drizzle with dressing
- Add salt and pepper, and sprinkle with pomegranate seeds and flax seeds
- Enjoy right away
Recipe courtesy of The Cheese Lover
Chavroux log is available from The Cheese Lover. Rosary Ash Log is available from Pong Cheese.
