Name: Beetroot & Halloumi Salad with Pomegranate and Dill Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 medium beetroots, peeled and cut into wedges; 1 tablespoon olive oil; 200g halloumi cheese, sliced; 1 large pomegranate, seeds removed; 1 small bunch fresh dill, chopped; Salt and pepper to taste

Beetroot & Halloumi Salad with Pomegranate and Dill Recipe

Magdalene Oliveira Modified: July 19, 2024

Photos of Beetroot & Halloumi Salad with Pomegranate and Dill Recipe

How To Make Beetroot & Halloumi Salad with Pomegranate and Dill

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Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Serves:

Ingredients

4 medium beetroots, peeled and cut into wedges
1 tablespoon olive oil
200g halloumi cheese, sliced
1 large pomegranate, seeds removed
1 small bunch fresh dill, chopped
Salt and pepper to taste

Instructions

Preheat the oven to 200°C (400°F).
In a roasting tray, toss the beetroot wedges with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
Meanwhile, heat a non-stick pan over medium heat. Fry the halloumi slices for 2-3 minutes on each side until golden brown.
In a large serving bowl, combine the roasted beetroot, fried halloumi, pomegranate seeds, and chopped dill.
Season with salt and pepper, and toss gently to combine.
Serve the salad immediately as a refreshing appetizer or a light main course.

Nutrition

Calories : 245kcal
Total Fat : 13g
Saturated Fat : 7g
Cholesterol : 34mg
Sodium : 604mg
Total Carbohydrates : 18g
Dietary Fiber : 3g
Sugar : 14g
Protein : 15g

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