Beetroot and Halloumi Salad with Pomegranates 

 

​Serves 2

 

This is a great find and another BBC Good Food recipe. 

The first time I made this, we forgot the beetroot!!  But it still tasted great.

This salad would be great served with Baked Sweet Potatoes, topped with herby yogurt.

You could add avocado into the mix and recently we served

this with my Nut Roast with Mushrooms and Apple ​ 

 

 

   
Ingredients
 

• 1 medium red onion, halved and thinly sliced 

• 2 tbsp apple cider vinegar olive oil for frying 

• 80g thinly sliced halloumi, slices halved 

• 80g pomegranate seeds

• 2 oranges

• 4 handfuls rocket leaves 

• 2 cooked beetroots, chopped
   

For the Garnish

​

• 2 tablespoons pumpkins seeds

• Handful of mint leaves

• Few sprigs of chopped dill

       

Method

​​

1. Put the sliced onion in a pan, add the vinegar and some olive oil and cook until soft, then set aside. 
    

2. Cut the peel and pith from the orange then segment over the onion bowl to make sure that you catch any juice. 
    

3. Add the orange juice, together with the apple cider vinegar to the onion mixture and gently mixed the dressing with the onions.
    

4. Pile the rocket onto plates and dot over the beetroot and orange. 
    

5. 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. 
    

6. 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.