Mediterranean wok with alambra halloumi, buckwheat and vegetables

Ingredients

Med-Wok sauce

Preparation

Cut the halloumi into slices and then into strips. Cut the vegetables into thin strips. Blend the ingredients for the sauce and set aside. Cook the buckwheat in the water. Cover and cook for approximately 25 minutes, or until all of the liquid has been absorbed.

In a pan or wok, heat up a drop of oil and brown the strips of halloumi. Set aside the cheese.

In the same pan with a little more oil, sauté the vegetables for a couple of minutes, and add the buckwheat, halloumi and sauce. Continue cooking for another minute more and serve with the pumpkin seeds on top. Finish with a few drops of sauce around.

Notes: You can also prepare this dish with brown or basmati rice, or quinoa, instead of buckwheat.