Sriracha Halloumi Crunch Bowls

Prep the ingredients

• Slice the halloumi into thick slabs. Slice the cucumber and shred the carrot.

Marinate the kale

• Tear or chop any larger pieces of kale and add to a bowl. Sprinkle over your favourite olive oil, lemon juice to taste, along with the smoked paprika and a pinch of salt and pepper. Massage the kale with your fingertips - this helps it absorb the flavour and breaks it down a little so it becomes more tender and delicious!

Make the sriracha breadcrumbs

• Tear the ciabatta roll into small pieces - you can also chop it. We like to leave some pieces bigger so you get a lovely mix of textures.
• Heat a dash of oil in a frying pan over a medium heat, add the ciabatta breadcrumbs and toast for a few minutes until starting to turn golden brown.
• Squeeze in about 1 tablespoon Dr. Will’s Sriracha Hot Sauce and mix well. Toss quickly until the crumb is crisp, spicy, and evenly coated. Tip onto a plate and set aside.

Cook the halloumi

• Wipe out the same pan and add another dash of oil. Cook the halloumi over a medium high heat, when it starts to turn golden brown quickly add the rest of the Sriracha Hot Sauce and honey and mix well to coat the halloumi in that gorgeous spicy, glossy glaze. Cook for another 2 - 3 minutes.

Plate Up

• Layer the kale on the base of each bowl then top with the drained chickpeas, cucumber and carrot. Finish with the halloumi, sriracha crumb and pomegranate seeds. Then it’s time to tuck in!