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Grilled Halloumi with Roasted Beetroot, Pomegranate & Walnut Salad
Grilled halloumi alongside roasted beetroot, tossed with olive oil, red wine vinegar, Dijon mustard, walnuts, pomegranate, and mint.
- 250 g halloumi cheese
- 300 g beetroot (raw)
- 100 g pomegranate seeds
- 60 g walnuts
- 100 g mixed salad leaves
- 50 g red onion
- 60 ml extra virgin olive oil
- 2 tbsp red wine vinegar
- 10 g Dijon mustard
- 5 g sea salt
- 2 g black pepper
- 15 g fresh mint leaves
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Peel and cut beetroot into 1cm cubes.
- Step 2
Toss beetroot with 20ml olive oil, salt and pepper. Roast for 25 minutes until tender and caramelised.
- Step 3
Meanwhile, toast walnuts in a dry pan over medium heat for 3 minutes until fragrant. Roughly chop and set aside.
- Step 4
Slice halloumi into 1cm thick slices. Pat dry with kitchen paper.
- Step 5
Heat a griddle pan or frying pan over medium-high heat until very hot. Grill halloumi slices for 2-3 minutes per side until golden and charred. Set aside.
- Step 6
Whisk together 40ml olive oil, red wine vinegar, mustard, salt and pepper to make dressing.
- Step 7
Thinly slice red onion and place in a large bowl with salad leaves.
- Step 8
Pour dressing over leaves and toss gently. Divide between two plates.
- Step 9
Top each plate with roasted beetroot, grilled halloumi, pomegranate seeds, walnuts and fresh mint.
- Step 10
Drizzle any remaining dressing around the plate and serve immediately.
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