Colorful meal bowl
For the meal bowl
200 g (7 oz) of halloumi-style grilling cheese, sliced
400 g (1 lb) of shrimp (size of your choice)
1 bag (227 g) of Florette fresh spinach
1 bag (284 g) of Florette beet julienne
500 ml (2 cups) of strawberries, thinly sliced
1 English cucumber, thinly sliced into strips (lengthwise)
60 ml (¼ cup) of chopped fresh basil
For the sauce
60 ml (¼ cup) of soy sauce
60 ml (¼ cup) of maple syrup
15 ml (1 tbsp.) of roasted sesame oil
Salt and pepper, to taste
- On a BBQ grill over high heat, grill the cheese and shrimp. Cook about 2 to 3 minutes on each side (see note).
- Combine all sauce ingredients in a small bowl. Reserve.
- Once the shrimp and cheese are grilled, assemble the bowls by dividing the ingredients into 4 bowls. Start with the spinach at the bottom of the bowl, the beets julienne, the slices of strawberries and cucumber, the slices of cheese and the shrimp.
- When ready to serve, garnish with fresh basil on top, spoon a quarter of the sauce over each bowl and enjoy!
If you are not using a non-stick surface, it may help to brush the shrimp and cheese with a drizzle of oil before cooking to prevent them from sticking to the grill.
Recipe created by Mouvement J’aime les fruits et légumes