lunch
Beetroot and Halloumi Salad
Info
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.
Ingredients
Method
Ingredients
- ½ red onion, thinly sliced
- 4 tbsp red wine vinegar
- ¼ tsp Bart sumac
- 1 tsp salt
- 40g walnuts
- 60g rocket
- 2 oranges
- 2 cooked beetroots
- 80g pomegranate seeds
- 1 tsp olive oil
- 125g halloumi, thinly sliced
Dressing
- 1 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 2 tsp maple syrup/honey
- 1 tsp Bart dill
- Salt and pepper, to taste
Method
1. 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.
2. 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.
3. In a small bowl whisk together the ingredients for the dressing.
4. Divide the rocket between two plates and top with the orange, beetroot, pickled onions, and pomegranate seeds.
5. Heat the oil in a frying pan and fry the halloumi slices until golden brown on both sides. Place onto the salad.
6. Drizzle over the dressing and scatter with the walnuts. Serve.
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