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Recipe By Jaxters

Ref: 950
Heading: Salads
Cuisine: Greek
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :

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
   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


  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.
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