Healthy salad recipe for 2 people, takes only 1 min; recipe has red onion, apple cider vinegar, oranges, rocket leaves, beetroots, rapeseed oil, halloumi, pomegranate seeds, pumpkin seeds, mint leaves and dill.
Beetroot & halloumi salad with pomegranate and dill
Course: Healthy salad
Servings
2
servings
Prep time
15 mins
Ingredients
- Red Onion: 1 medium red onion, halved and thinly sliced
- Dill: few sprigs dill, chopped
- Rapeseed Oil: drop rapeseed oil, for frying
- Beetroots: 2 cooked beetroots, chopped
- Rocket Leaves: 4 handfuls rocket leaves
- Pumpkin Seeds: 2 tbsp pumpkin seeds
- Halloumi: 80g thinly sliced halloumi, slices halved
- Mint Leaves: handful mint leaves
- Pomegranate Seeds: 80g pomegranate seeds
- Apple Cider Vinegar: 2 tbsp apple cider vinegar
- Oranges: 2 oranges
Directions
- 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.
