Beetroot & halloumi salad with pomegranate and dill
Description
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
Ingredient
- 2 medium-sized beetroots
- 200g halloumi cheese
- 1 cup pomegranate seeds
- 1 teaspoon olive oil
- Salt and pepper
- Dried dill
Direction
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Wash the beetroots thoroughly and peel them. Cut them into small cubes.
3. Place the cubed beetroots on a baking tray and drizzle with olive oil. Season with salt, pepper, and a sprinkle of dried dill.
4. Roast the beetroots in the oven for 25-30 minutes, or until they are tender.
5. While the beetroots are roasting, prepare the halloumi. Cut the halloumi into thin slices.
6. Heat a non-stick pan over medium heat and add the halloumi slices. Cook for 2-3 minutes on each side, or until golden brown.
7. Once the beetroots are cooked, let them cool for a few minutes.
8. In a large bowl, mix together the roasted beetroots and cooked halloumi.
9. Add the pomegranate seeds to the bowl and gently mix everything together.
10. Serve the beetroot and halloumi salad on a platter or individual plates.
11. Garnish with a sprinkle of dried dill and extra pomegranate seeds on top.
12. Enjoy your delicious and colorful beetroot and halloumi salad, perfect for a light lunch or side dish!
Powered By 
