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Pomegranate, beetroot, red chicory, mint and halloumi salad
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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.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2018.