Ahhh Spring, I love you! I love your new life, your new blooms and I’m not gonna lie, I love your new food! The seasonal produce at Countdown right now is so gorgeous! I love walking into the fruit and vegetable section and ideas jumping out at me. Even when I shop on line (like I did this time) I can feel the recipe concepts and flavour combinations flowing.

I have been buying the Countdown salad bags for a couple of months now as a way to make salad hassle free, and you can use any of the options available in the Buddha Bowl recipe but I went with the simple Baby Leaf Mix, another favourtite is the exotic leaf version.

The Green Goddess recipe can be easily adapted for different needs too. Dairy free – use just mayo. Lower fat – use a low fat yoghurt and no mayo. You can change up the herbs for a totally new dressing too, try parsley, chives, dill or mint.

If you have never cooked beans and asparagus like this you will not look back, so much more flavour than steamed or boiled.

These “The Good Bunch” lemons from Countdown were unbelieveably juicy! Never undestimate the power of a good lemon to elavate a dish, I have splashed mine all over this dish!

I hope you love this recipe as much as I do.

Happy Cooking xx Jana

Buddha Bowl with Green Goddess Dressing

Servings 2


Dressing *this makes enough for leftover dressing

  • ½ cup Greek Yoghurt unsweetened, thick
  • ½ cup Mayonnaise
  • 1 clove garlic finely sliced/minced
  • Juice of ½ lemon
  • Salt & Pepper to taste
  • ½ avocado
  • 1/3 cup basil leaves loosely packed
  • 1/3 cup coriander loosely packed, stems are fine too


  • 1/3 bag 120gram Countdown Salad Bag
  • 1 x 250 gram pack Countdown asparagus
  • 100 grams Countdown green beans
  • 1 avocado
  • 1 180 gram pack Countdown Haloumi
  • ½ punnet cherry tomato’s
  • 2 tablespoons Pomegranate seeds
  • 2-3 tablespoons Sesame seeds
  • Salt & Pepper
  • Olive oil
  • A knob of Butter for frying


  1. Make the dressing by adding all the ingredients into a blender or bowl and whizzing with a hand whizz. Taste and adjust seasoning if needed. Place in the fridge until needed.
  2. Tail your asparagus and cut the end off, I like them on a angle but anything is good!
  3. Top and tail your beans.
  4. In a non stick pan over a medium heat, add the butter and a splash of oil.
  5. Season your produce and add to the pan once hot. Squeeze over a little lemon juice while cooking to perfection. Once cooked, take out of the pan and leave to the side while you prepare the other ingredients.
  6. Place a generous handful of salad mix bag into your bowls
  7. Drizzle with olive oil and squeeze of lemon
  8. Half your avocado and remove the stone.
  9. Take a saucer and cover with sesame seeds.
  10. With a large (but not cumbersomspoon, take your avocado out of the skin, in one piece is the aim. Press it into the sesame seeds then place onto the salad leaves.
  11. Take some of the dressing and place into ramekins and nuzzle into the salad leaves too.
  12. Chop your tomatoes and add them, season generously.
  13. Time to cook your haloumi. Slice first into your desired size and thickness, I did thick pieces today for the ooze.
  14. Heat a little oil in a pan over a medium heat and cook on a medium heat until golden on all sides.
  15. While it is cooking, add the asparagus and beans to the salad. Have your pomegranate seeds ready to sprinkle after the haloumi comes out of the pan.
  16. Once all your elements are on, drizzle with a little olive oil and if you like extra dressing, coz we all love a little extra, don’t we? X
  17. Happy cooking xx Jana