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
- 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.
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