How to make our healthy beetroot & halloumi salad:
Halve and slice 1 medium red onion and toss in a bowl with 2 tbsp apple cider vinegar.
- Peel 1 orange and cut the segments into a bowl, then juice another orange into a jug.
- Chop 2 cooked beetroots and place in a bowl.
- Rub a drop of oil around a non-stick frying pan then fry 80g thinly sliced halloumi (the slices, halved) for about 30 seconds each side until golden.
- Pour the orange juice into the onions then stir in 80g pomegranate seeds.
- Pile 4 handfuls of rocket leaves onto a plate.
- Top this with the beetroot, orange segments, onions and pomegranate dressing then the halloumi pieces.
- Scatter over 2 tbsp pumpkin seeds and a few chopped dill springs.
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