Spring Buddha Bowls with Bayonne Ham PGI_edited.jpg

Spring Buddha Bowls with
Bayonne Ham PGI

serves 4

INGREDIENTS :

* Dressing

  • 30 ml (2 tbsp.) soy sauce

  • 60 ml (¼ cup) toasted sesame oil

  • 15 ml (1 tbsp.) fresh chives, chopped

  • Freshly ground pepper

 

* Bowls

  • 1 L (4 cups) brown rice or spelt, cooked

  • 16 cherry tomatoes, halved

  • 250 ml (1 cup) baby spinach

  • 2 Lebanese cucumbers, thinly sliced

  • 2 pink grapefruits, supremed

  • 250 ml (1 cup) Chinese cabbage, thinly sliced

  • Flesh of 2 avocados, chopped

  • 8 thin slices of Bayonne ham PGI

  • 125 ml (½ cup) walnuts, roasted and crushed

INSTRUCTIONS :

* Dressing

  • In a bowl, stir all the dressing ingredients together with a whisk. Add pepper. Set aside.

 

* Bowls

  • Divide the rice among bowls and place the tomatoes, spinach, cucumbers, grapefruit segments, cabbage and avocado side by side.

  • Garnish with Bayonne ham PGI and sprinkle with walnuts. Drizzle with dressing.