Halloumi Buddha Bowl with Tahini Dressing

Ingredients

• Tahini Dressing
• • ¼ cup Krinos Tahini
• • 2 Tbsp. Freshly squeezed lemon juice
• • 2 tsp. Dijon mustard
• • ½ small clove garlic, minced
• • 1 tsp. Attiki Greek honey
• • ½ tsp. Ground cumin
• • 2 Tbsp. Warm water
• Pickled Pink Onions
• • 1/2 small Red onion, peeled and thinly sliced
• • ¼ cup White wine vinegar
• • 2 tsp. White sugar
• • ¼ tsp. Salt
• Lemon Herb couscous
• • 2 cups Cooked couscous or quinoa, room temp
• • 2 Tbsp. Chopped parsley
• • 1 tsp. Lemon zest
• • 2 tsp. Freshly squeezed lemon juice
• •Salt and pepper to taste
• • 2-piece Baby bok choy, thinly sliced
• • 1 large Carrot, peeled and sliced into thin matchsticks
• • ½ cup Shelled edamame, cooked
• • 6 Radishes, thinly sliced
• • 250 g Krinos Halloumi, sliced into ½” sticks
• • 2 tsp. Extra virgin olive oil