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
Prep:15 mins
Serves 2
1 medium red onion, halved and thinly sliced2 tbsp apple cider vinegar2 oranges4 handfuls rocket leaves2 cooked beetroots, choppeddrop rapeseed oil, for frying80g thinly sliced halloumi, slices halved80g pomegranate seeds2 tbsp pumpkin seedshandful mint leavesfew sprigs dill, chopped
STEP 1Put 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 2Pile 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 3Stir 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.
