Buddha Bowl with Tahini Labneh

Buddha Bowl-Red Camargue & Wild Rice, Roasted Butternut Squash, Grapes, Sprouting Seeds, Pomegranate and Tahini Labneh

Serve 6


500ml dairy free yoghurt

½ tsp salt

2tbsp tahini

¼ lemon juice

1 butternut squash (approximately 1kg)

10g picked thyme leaves

10g rosemary

1 garlic glove

60g red Camargue rice, cooked through

60g wild rice, cooked through

12 red endive leaves, picked

12 white endive leaves, picked

6 baby gem leaves, picked

30g seedless grapes, cut in half

25g pomegranate seeds

A few mint leaves

A few flat parsley leaves

15g sprouting seeds or beansprouts

3g sumac powder

Rapeseed oil

Malden sea salt

Salt and freshly ground black pepper

The Day Before

Prepare the labneh:

Arrange a double layer of cheesecloth in a conical strainer or colander (or you can use coffee filters) spoon the yoghurt into the strainer, and place strainer over a bowl so that it rests a few inches above the bottom of the bowl. Lightly cover strainer with cling film. Refrigerate for 24 hours.

On the Day

Pre-heat the oven to 180*c.

Cook the rice in boiling water, drain and set aside.

Peel the butternut squash, remove the seeds and dice it into 2cm cubes.

Peel and crush the garlic. 

Marinade the butternut squash cubes with the rapeseed oil, thyme and rosemary, garlic and season in a bowl. Sear the cubes in a hot pan, lightly caramelise all around, take out and place on a baking tray. Put in the oven until just cooked, 3-4 minutes (do not overcook). Leave to cool on the tray but keep at room temperature.

To Finish the Labneh

Remove the strainer from the bowl and discard the whey. Spoon labneh into a bowl add the tahini, lemon juice, season (you can store in refrigerator for up to 1 week) and keep in the refrigerator.

Open the pomegranate and remove the seeds, mix 25gr of them with the wild rice, add 1tsp of rapeseed oil and season. Set aside.

Clean the grapes and cut them in half, mix with the Red Camargue rice, add 1tsp of rapeseed oil and season. Set aside.

Wash and spin dry in a salad spinner the endive leaves and baby gem leaves. Set aside.

Finely chop the mint and parsley leaves. Set aside.

To Plate

Arrange all the ingredients in the bowl as per the picture, finishing with the sprouting seeds, the chopped mint and the parsley, and tahini labneh in a ramekin. Drizzle some rapeseed oil over and around and finish with a dusting of sumac on the labneh.