How To Make Beetroot & Halloumi Salad with Pomegranate and Dill
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
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
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Preheat the oven to 200°C (400°F).
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In a roasting tray, toss the beetroot wedges with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
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Meanwhile, heat a non-stick pan over medium heat. Fry the halloumi slices for 2-3 minutes on each side until golden brown.
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In a large serving bowl, combine the roasted beetroot, fried halloumi, pomegranate seeds, and chopped dill.
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Season with salt and pepper, and toss gently to combine.
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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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