Beetroot & halloumi salad with pomegranate and dill

Dinner with 11 ingredients.

Servings: 2

Total time: 17 minutes

Ingredients

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

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 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.