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

    Save to your scrapbook

    Pomegranate, beetroot, red chicory, mint and halloumi salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    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.

    Your recipe note

    Edit your recipe note

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


    Average user rating

    3 stars