Lunch
Beetroot and Halloumi Salad
Vibrant halloumi and beetroot salad. Packed with fresh oranges, rocket, pomegranate seeds, sumac pickled red onions, and roasted walnuts. Served with a olive oil, dill, and balsamic dressing.
Method
- Add the sliced onions, red wine vinegar, sumac, and salt to a small bowl. Mix well to combine. Allow to sit for at least 20 minutes whilst you prepare the rest of the salad.
- Meanwhile roast the walnuts. Either pop them on a baking tray in the oven at 180C/160C fan for 5-6 minutes, or lightly toast them in a dry frying pan. Set aside.
- In a small bowl whisk together the ingredients for the dressing.
- Divide the rocket between two plates and top with the orange, beetroot, pickled onions, and pomegranate seeds.
- Heat the oil in a frying pan and fry the halloumi slices until golden brown on both sides. Place onto the salad.
- Drizzle over the dressing and scatter with the walnuts. Serve.
