Recipe By Jaxters
Ref: 950
Heading: Salads
Cuisine: Greek
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
200 g
Halloumi cut into square slices
4 Red chicory heads
100 g
Baby spinach leaves
200 g
Whole pickled beetroot cut into triangles slices
1 Pomegranate fruit
2 tbsp
Rapeseed oil for frying
1/4 tsp
Freshly ground black pepper
Dressing
3 tbsp
Extra virgin olive oil
2 tsp
Red wine vinegar
1 tsp
Dijon mustard
1 tsp
Runny honey
1/4 tsp
Salt
1/4 tsp
Freshly ground black pepper
Method
Step 1
Heat a frying pan over a med heat, sprinkle over black pepper on the halloumi, add oil to the pan & fry the halloumi on both sides until light golden brown then set aside in the pan to keep warm.
Step 2
Make the dressing by either putting all the dressing ingredients into a clean jam jar & shaking it, or whisking together in a bowl.
Step 3
Pluck off chicory leaves apart & place in a bowl with the spinach & mix with dressing.
Step 4
Next arrange leaves on a serving plate add beetroot triangles, halloumi slices & scatter over pomegranate seeds.
Suggestion & Tips
Blue cheese would be a nice addition if you like.