Beetroot Halloumi Salad With Pomegranate And Dill 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
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 17m
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 371 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 24 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.4 milligram of sodium
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