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Beetroot & halloumi salad with pomegranate & 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

  • Prep: 15 mins
    Cook: 2 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 371
  • Carbohydrates 29
  • Saturated Fat 8
  • Sugar 24
  • Protein 20
  • Fat 18
  • Fibre 8
  • Salt 1.4

Nutrition per serving

  • Calories 371
  • Carbohydrates 29
  • Saturated Fat 8
  • Sugar 24
  • Protein 20
  • Fat 18
  • Fibre 8
  • Salt 1.4

Ingredients

  • 1 medium red onion, halved and thinly sliced
  • 2 tbsp apple cider vinegar
  • 2 oranges
  • 4 handfuls rocket leaves
  • 2 cooked beetroots, chopped
  • drop rapeseed oil, for frying
  • 80g thinly sliced halloumi, slices halved
  • 80g pomegranate seeds
  • 2 tbsp pumpkin seeds
  • handful mint leaves
  • few sprigs dill, chopped

Tip

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Method

  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, chickpeas 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.

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