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Beetroot salad topped with grilled halloumi on blue plate on yellow background

Beetroot & halloumi salad with pomegranate and dill

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Rating: 5 out of 5.25 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 2

Make an easy salad with three of your 5-a-day. Halloumi with juicy pomegranate seeds and the crunch of pumpkin seeds is a moreish combination

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal371
fat18g
saturates8g
carbs29g
sugars24g
fibre8g
protein20g
salt1.4g
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Ingredients

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.

RECIPE TIPS
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Goes well with

Recipe from Good Food magazine, January 2018

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Rating: 5 out of 5.25 ratings
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