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

Beetroot & halloumi salad with pomegranate & dill

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Prep: 15 mins Cook: 1 min - 2 mins

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal371
  • fat18g
  • saturates8g
  • carbs29g
  • sugars24g
  • fibre8g
  • protein20g
  • salt1.4g
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Ingredients

  • 1 medium red onion, halved and thinly sliced
  • 2 tbsp apple cider vinegar
  • 2 oranges
  • 4 handfuls rocket leaves
  • 2 cooked beetroots, chopped
  • drop rapeseed oil, for frying
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 80g thinly sliced halloumi, slices halved
    Halloumi

    Halloumi

    ha-loo-mee

    A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…

  • 80g pomegranate seeds
  • 2 tbsp pumpkin seeds
  • handful mint leaves
  • few sprigs dill, chopped

Method

  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. Pile the rocket onto plates and dot over the beetroot, chickpeas 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. 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.

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