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Grilled Haoullomi Power Bowl + Garlic Dill Dressing

A simple recipe packed with seasonal veggies, grains & seeds for one hearty, easy-peasy family meal idea. Try it with a homemade Garlic Dill Dressing or dollop of hummus.
Prep Time10 mins
Course: Main Course
Keyword: dill, dip, greek yogurt, haullomi, power bowl, pumpkin seeds, quinoa, roasted vegetables, salads, seeds


  • Red quinoa (*portion according to family size*)
  • 250 g Haullomi (or "Halloom") Cheese semi-soft, unripened - cut into 1/4-1/2 inch slices
  • Diced cucumber, radish, pickled beats, red onion & any other fresh veggies you like
  • handful grape or cherry tomatoes
  • Mixed Greens or Boston lettuce ready to use, or wash & chop
  • pumpkin seeds raw or dry roasted

Garlic Dill Dressing

  • 1 cup Greek Yogurt
  • 2 cloves fresh garlic minced
  • 2 tbsp Olive Oil
  • ½ fresh lemon
  • 1 pinch Coarse Mediterranean salt to taste
  • ½ tbsp fresh dill chopped


Power Bowl

  • Cook quinoa according to directions. Set aside & let cool.
  • Brown haullomi slices on MEDIUM heat in a pan/skillet for 2-3 mins a side or until golden. *DO NOT PREHEAT PAN*
  • Build your bowl with the ingredients - lettuce for the base, then quinoa, chopped veggies, haullomi & seeds. Drizzle a bit of olive or your favourite vegetable oil over top, then add the homemade garlic dill dressing or dollop of hummus. That's it! Serve with naan or pita cut up. Buon appetito! Tag us if you try @House_of_Kerrs
    grilled haullomi power bowl recipe

Garlic Dill Dressing

  • In a small serving bowl, add the yogurt, then the minced garlic, dill, olive oil, salt & lemon juice. Mix well & serve right away or refrigerate for best taste for 2 hours prior. Leftover dressing will last in the fridge a few days.
    garlic dill yogurt veggie dip