Haloumi, Beetroot and Orange Salad
Ingredients
- 2 beetroots, stems removed - 1 medium red onion, halved and thinly sliced - 2 tbsp apple cider vinegar - 2 oranges - 4 handfuls rocket leaves - 4 handfuls baby spinach - Olive oil - 80g halloumi, thinly sliced - 100g Meredith dairy goats cheese - ½ cup pomegranate seeds - 2 Tbsp pumpkin seeds - Handful mint leaves - Few sprigs dill, chopped
Method
1. Preheat oven to 180C. Line a baking tray with baking paper.
2. Wrap the beetroot in foil and place onto the tray.
3. Bake in the oven for 50-60 minutes until you can easily pierce the beetroot with a fork. 4.
When the beetroot has cooled, remove the skin with your hands. Cut into wedges.
5. 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.
6. Pile the rocket and baby spinach onto a serving platter and dot over the beetroot and orange.
7. Add a little olive oil to a frying frying pan then fry the halloumi for about 30 seconds each side until golden.
8. Stir the pomegranate into the onions and spoon this and all the dressing, over the salad.
9. Top with the halloumi and goats cheese.
10. Scatter with the pumpkin seeds, mint and dill