Beetroot and 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. This salad makes an impressive side when hosting a BBQ ,or served as a light main meal in the sunshine.
Method
Based on 2 servings, adjust as needed.
Step 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.
Step 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.
Step 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.
- Ingredients
- Based on 2 servings
-
1 Red Onion, halved and thinly sliced 1x Sainsbury's Red Onions Loose -
200g Cooked Baby Beetroots, halved 1x Sainsbury's Cocktail Beetroot, Taste the Difference 200g -
2 Oranges, peel and pitch and cut into segments 1x Sainsbury's Oranges Large x4 -
60g Rocket Leaves 1x Sainsbury's Wild Rocket 60g -
10g Mint Leaves 1x Sainsbury's Fresh Packed Mint 30g -
10g Dill, chopped 1x Sainsbury's Bunched Dill 20g -
2tbsp Cider Vinegar 1x Sainsbury's Cider Vinegar 500ml -
1 tsp Vegetable Oil, for frying 1x Sainsbury's Vegetable Oil 1L -
6 Halloumi Slices, thinly sliced and halved 1x Sainsbury's Cypriot Halloumi Cheese 225g -
80g Pomegranate Seeds 1x Sainsbury's Pomegranate 80g -
2tbsp Pumpkin Seeds 1x Sainsbury's Pumpkin Seeds 100g