Beetroot and halloumi salad with pomegranate and dill

Description

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

• STEP 1

  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.

• STEP 2

  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.

• STEP 3

  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.