Home Mẹo Vặt Trong Nấu Ăn Beetroot & halloumi salad with pomegranate and dill

Beetroot & halloumi salad with pomegranate and dill



  • 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
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 80g thinly sliced halloumi, slices halved



    A semi-hard chewy, white cheese originating from Cyprus and made from cow’s, goat’s or…

  • 80g pomegranate seeds
  • 2 tbsp pumpkin seeds
  • handful mint leaves
  • few sprigs dill, chopped


  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.

Recipe from Good Food magazine, January 2018