METHOD

• Preheat the oven to 180C
• Place the toasted cumin seeds in a pestle and mortar and bash a little to release their aroma. Mix with 1 tbsp olive oil and 1 minced garlic clove. Toss the carrot in cumin and oil and season generously. Place in a small roasting tray and roast for 15-20 minutes until golden
• In the meantime, place the cranberries in a small bowl and cover with boiling water, put to one side to soak
• In a dry frying pan over a medium heat, toast the walnuts until golden brown, remove from the pan and put to one side. Add a little olive oil and add the onion and remaining garlic, sauté for a couple of minutes until soft, remove from the pan and put to one side
• Turn up the heat and fry halloumi slices until golden on both sides. Cook the quinoa as per packet instructions. Drain the cranberries, discarding the water.
• Assemble the Buddha bowl – in a large bowl mix together the quinoa with the chopped parsley, walnuts, cranberries, grated apple, sautéed onion and garlic, season to taste. Separate the quinoa mixture into 2 serving bowls and top with roasted carrots and halloumi. Add a lemon wedge and spoonful of yoghurt to serve