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
Ingredients
- 1 medium red onion, halved and thinly sliced
- 2 tbsp apple cider vinegar
- 2 oranges
- 4 handfuls rocket leaves
- 2 cooked beetroots, chopped
- drop rapeseed oil, for frying
- 80g thinly sliced halloumi, slices halved
- 80g pomegranate seeds
- 2 tbsp pumpkin seeds
- handful mint leaves
- few sprigs dill, chopped
Method
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Put the sliced onion in a bowl, add the vinegar and toss well. Cut the peel and pith from the orange then segment over the onion bowl to make sure that you catch any juice.
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Pile the rocket onto plates and dot over the beetroot and orange. Rub a drop of oil around a non-stick frying pan then fry the halloumi in the pan for about 30 seconds each side until golden.
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Stir the pomegranate into the onions and spoon this and all the dressing, over the rocket, then top with the halloumi and scatter with the pumpkin seeds, mint and dill.