Beetroot & halloumi salad with pomegranate and dill
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
Skip to ingredients
- 1 medium red onionhalved and thinly sliced
- 2 tbsp apple cider vinegar
- 2 oranges
- 4 handfuls rocket leaves
- 2 cooked beetrootschopped
- drop rapeseed oilfor frying
- 80g thinly sliced halloumislices halved
- 80g pomegranate seeds
- 2 tbsp pumpkin seeds
- handful mint leaves
- few sprigs dillchopped
Nutrition: per serving
- kcal371
- fat18g
- saturates8g
- carbs29g
- sugars24g
- fibre8g
- protein20g
- salt1.4g
Method
step 1
Put the sliced onion in a bowl, add the vinegar and toss well. Cut the peel and pith from the orange then segment over the onion bowl to make sure that you catch any juice.
step 2
Pile the rocket onto plates and dot over the beetroot and orange. Rub a drop of oil around a non-stick frying pan then fry the halloumi in the pan for about 30 seconds each side until golden.
step 3
Stir the pomegranate into the onions and spoon this and all the dressing, over the rocket, then top with the halloumi and scatter with the pumpkin seeds, mint and dill.
