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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