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Beetroot & halloumi salad with pomegranate and dill

Ingredients

  1. Step 1 1 medium red onion, halved and thinly sliced
  2. Step 2 2 tbsp apple cider vinegar
  3. Step 3 2 oranges
  4. Step 4 4 handfuls rocket leaves
  5. Step 5 2 cooked beetroots, chopped
  6. Step 6 drop rapeseed oil, for frying
  7. Step 7 80g thinly sliced halloumi, slices halved
  8. Step 8 80g pomegranate seeds
  9. Step 9 2 tbsp pumpkin seeds
  10. Step 10 handful mint leaves
  11. Step 11 few sprigs dill, chopped
Beetroot & halloumi salad with pomegranate and dill
Calories: 371 Carbohydrate: 29 g Protein: 20 g Fat: 18 g
Cook time: 17 minutes Prep time: 15 minutes Total time: 32 minutes Servings: 2

TAGS

Dinner Lunch 3 of 5-a-day Beetroot Calcium Dinner Fibre Folate Gluten free Halloumi Healthy salad Sara Buenfeld Vegetarian Vitamin c

Directions

  1. 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.
  2. 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.
  3. 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.