Rosary Ash Goats Cheese Buddha Bowl
Ingredients
½ Rosary Ash Log
50g quinoa
1 courgette
10 cherry tomatoes
1 carrot
½ melon
1 avocado
6 olives
A few pomegranate seeds
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 Rosary Ash 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 Rosary Ash 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
