Beetroot and Halloumi Salad With Pomegranate and 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. This salad makes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cherrypick.co.
Cooking tools:
- Cutting board
- Chef's knife
- Mixing bowl
- Nonstick skillet
- Stove
- Spatula
- Spoon
- Plate
Ingredients
- 60g Rocket Leaves
- 10g Mint Leaves
- 10g Dill, chopped
- 2tbsp Cider Vinegar
- 1 tsp Vegetable Oil, for frying
- 6 Halloumi Slices, thinly sliced and halved
- 2 Oranges, peel and pitch and cut into segments
- 80g Pomegranate Seeds
- 2tbsp Pumpkin Seeds
- 1 Red Onion, halved and thinly sliced
- 200g Cooked Baby Beetroots, halved
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