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Brown rice tabbouleh with eggs & parsley Recipe
Beetroot & halloumi salad with pomegranate and dill
  • Cook Time: 15 mins
  • Serving: 2 Persons
Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 371
  • Carbohydrate Content: 29g
  • Fat Content: 18g
  • Fiber Content: 8g
  • Protein Content: 20g
  • Saturated Fat Content: 8g
  • Sodium Content: 1.4g
  • Sugar Content: 24g

Beetroot & halloumi salad with pomegranate and dill Recipe

By 2021-06-25

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.

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

Instructions

  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.
  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.
  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.

Author Chef Soomro info@recipecialist.com

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

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