Beetroot and Halloumi Salad with Pomegranate and Dill

• medium red onion↗1

  cut in half and thinly sliced

• apple cider vinegar↗2 tbsp ст.л.
• oranges↗2
• rocket leaves↗4 handfuls жмень
• cooked beets2

  sliced

• rapeseed oil↗drop крапля

  for frying

• thinly sliced halloumi80g г

  slices halved

• pomegranate seeds↗80g г
• pumpkin seeds↗2 tbsp ст.л.
• mint leaves↗handful жмень
• dill↗few sprigs

  chopped

Step-by-step instructions

1. 1

   Place the sliced onion in a bowl, add the vinegar and mix well. Peel the orange, remove the rind and white pith, then segment it over the bowl with the onion to collect any juice.

2. 2

   Lay the rocket leaves on plates and spread the beetroot and orange over them. Add a drop of oil to a non‑stick pan, then sauté the halloumi for about 30 seconds on each side until golden.

3. 3

   Add the pomegranate to the onion and spoon the mixture and all dressing over the rocket, then place the halloumi and sprinkle with pumpkin seeds, mint and dill.