Salad Recipes

Beetroot & halloumi salad with pomegranate and dill

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

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
• 80g thinly sliced halloumi, slices halved
• 80g pomegranate seeds
• 2 tbsp pumpkin seeds
• handful mint leaves
• few sprigs dill, chopped

Directions

 

• 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.