A homemade salad that won’t disappoint

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If you’re missing office life and your favourite spot for lunch, this healthy Buddha bowl might take the edge off your WFH blues

It can be a struggle to make a salad at home that compares to what your favourite café offers. The secret to a salad that works? Firstly, you need an irresistable dressing. For something a little different (because we all know how boring it can be making every single one of your meals at home), this recipe uses a plant-based honey alternative that adds a lovely sweet flavour. Secondly, accept that the best salads do take a little bit of prep. Take a tiny bit of time the night before to roast your veggies and prep your grains, and enjoy the smug feeling of tossing your lunch together in minutes the next day. This recipe is easy to adapt too. You can add chicken, prawns or chickpeas for more protein, and swap the sweet potato for some butternut squash or other roast vegetables.

Halloumi Quinoa Buddha Bowl

Serves 2


For the dressing

  • 3 tbsp plain Greek yogurt (or plain coconut yogurt for dairy free)
  • ½  cup fresh basil
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 2 tbsp Homespun Chicory Root Syrup
  • Pinch of sea salt to taste

Everything else:

  • 3 – 4 slices of roast sweet potato, per bowl
  • 1/2 cup cooked grain of choice per bowl, we love quinoa
  • 3 to 4 slices of fried halloumi per bowl for serving*
  • 1 large handful of sauteed or steamed greens per bowl; here we used kale
  • 1- 2 spoons of pickled onions per bowl
  • ½ an avocado per bowl to serve
  • 1- 2 tbsp of nuts or seeds to serve


  1. Place all ingredients for the dressing into a jug if using a hand blender or into your mini chopper or blender base. Blend for a few minutes until smooth and beautifully bright and green. Season to taste with salt. This will keep in the fridge for up to three days.
  2. Load up bowls with sweet potato, quinoa, halloumi and greens. Top with avocado, pickled onion, seeds and/nuts and drizzle with dressing.
  3. Serve with ample extra dressing on the side!

Tip: To make pickled onions, thinly slice 2 -3 red onions, place into a glass container, cover with apple cider vinegar and add 2 – 3 tbsp of Homespun Chicory Root Syrup (or sugar) to taste. Mix everything up and leave to sit for at least 20 minutes or overnight. Will keep in the fridge for up to one week in a sealed container.

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