Beetroot & halloumi salad with pomegranate and dill

Get three of your five a day with this fresh, colourful salad, it's healthy, easy to make and delicious.

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 oil

• 80g thinly sliced 

• 80g pomegranate seeds

• 2 tbsp pumpkin seeds

• handful mint leaves

• few sprigs dill, chopped

METHOD

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. 

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.

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.