- Cook Time: 15 mins
- Serving: 2 Persons
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
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
- 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.
