zoom Pomegranate, beetroot, red chicory, mint and halloumi salad

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    Pomegranate, beetroot, red chicory, mint and halloumi salad

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    Pomegranate, beetroot, red chicory, mint and halloumi salad

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 5 minutes

    Serves: 4 as a side


    400g beetroots (4-6 small or 2 larger), trimmed
    250g halloumi, diced
    3 small heads red chicory, bases trimmed and leaves separated
    ½ lemon, zest and juice
    3 tbsp extra virgin olive oil
    handful mint leaves, roughly chopped
    1 small pomegranate, seeds removed


    1. Preheat the oven to 200°C, gas mark 6. Put the beetroots in the centre of a large square of foil and add 2 tbsp water. Bring the sides of the foil up and scrunch together to form a loose but tightly-sealed parcel. Sit on a baking sheet, then bake for 40-50 minutes or until tender when pierced with a knife. Once cool enough to handle, slip the tender skins and stalks off and discard, then slice the beetroot into wedges.

    2. Pat the halloumi dry with kitchen paper and place a large frying pan over a medium-high heat. Brown for 1-2 minutes, turn with a spatula and continue cooking until golden all over.

    3. Toss the chicory, beetroot wedges, lemon zest and juice, oil and mint together in a serving bowl; season. Scatter with the halloumi and pomegranate seeds, briefly mix through and serve straight away.

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    This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue


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