Head Chef of Nu Sana, Matthew Fletcher gives us his recipe for one of his popular dishes, the harissa tofu buddha bowl.
Nu Sana is located above the Spa and is a flourishing dining scene, offering guests a luxurious, yet relaxing experience.
Matthew creates dishes that are Asian inspired with many fresh ingredients picked from the walled garden within the Rockliffe resort.
This dish is fresh and fragrant and with a kick of spice, this nourishing Buddha Bowl is the perfect summer pick-me-up, great for preparing for friends.
Ingredients
250g giant couscous
1 jar roasted peppers
2 large red onions
2 sprigs mint
1 handful coriander
1 bunch spring onion
75ml tahini
100g firm tofu (tofu can be substituted for your preferred protein such as chicken or salmon)
1 tsp harissa paste
1 bunch breakfast radish
Mixed salad leaves
Method
Start by cooking your couscous according to the instructions, then chill in the fridge.
Peel a quarter of the red onions, season and drizzle with olive oil.
Cook at 180c for 15 minutes. Once cooked, set aside.
Cut roasted peppers into chunks and set aside.
Finely slice the breakfast radish lengthways and set aside.
Chop the mint, coriander, and spring onions, mix through the couscous. Season and set aside.
Slice the tofu into 1cm slices, spoon over the harissa. Grill for 8 -10 minutes and be careful not to burn the harissa topping.
Put the dish together with the couscous on the bottom of you’re the bowl /plate, then going clockwise, place the red onion, roasted pepper, sliced radish and cooked tofu.
Add a handful of mixed salad leaves and drizzle with oil.
Place tahini in a ramekin, serve and enjoy!
Nu Sana serves food all day from 8am until 5pm, with Friday and Saturday evenings extending dining hours until 9pm.
Guests and spa day visitors are welcome to dine in spa robes until 5.30pm. The terrace overlooking the beautiful grounds is perfect for al fresco dining.
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