Halloumi-Pomegranate Grain Bowl

Prepare the Quinoa Tabbouleh
- Combine the quinoa, parsley, tomatoes, mint, red onion, green onion, and cucumber.
Prepare the Pomegranate Dressings
- Combine Hellmann's® Creamy Ranch, lemon zest, garlic, and pomegranate juice in a bowl. Slowly whisk in olive oil. Add salt and pepper to taste.
- Add ‘Pomegranate Dressing’ to Quinoa Tabbouleh, combine well, cover and refrigerate until ready to use.
Prepare Roasted Carrots
- Combine carrots, olive oil, maple syrup, salt, chili flakes, and nigella seeds in a bowl.
- Roast carrots on a lined baking sheet at 425°F, for 10-12 minutes, or until tender.
Prepare Pickled Cabbage
- Shred the red cabbage.
- Bring together in a saucepan the vinegar, sugar, water and salt to boil. Stir until sugar dissolves.
- Pour mixture over cabbage; stir to combine. Cover and let stand for 1 hour. Drain.
Prepare Buttermilk-Avocado Sauce
- Combine Hellmann's® Creamy Ranch, garlic, Hellmann's® Real Mayonnaise, lemon zest, and avocado in a bowl. Mix until consistency is smooth.
Assemble Bowl and Garnish
- Prepare Halloumi by searing sliced in a non-stick sauté pan, until browned on both sides.
- Build bowl by dividing components for 10 portions and add dressed quinoa mixture topped with carrots, pickled cabbage, halloumi, parsley, pomegranate seeds and a dollop of Buttermilk-Avocado sauce.

Quinoa tabbouleh dressed in pomegranate dressing and topped with grilled halloumi, maple roasted carrots, tangy pickled cabbage, and topped with a buttermilk-avocado sauce.