Beetroot Halloumi Salad With Pomegranate And Dill Recipes

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HALLOUMI AND BEETROOT SALAD



Halloumi and Beetroot Salad image

Halloumi and Beetroot Salad a lunch or dinner option at less than 300 calories and being equally quick and simple to make.

Provided by Neil

Categories     Lunch or Dinner

Time 20m

Number Of Ingredients 10

100 g reduced fat Halloumi (sliced)
4 cooked beetroots (sliced)
10 cherry tomatoes (cut in half)
Lettuce of choice ((I used a small 70g bag of herbed lettuce))
2 tbsp lightly toasted pine nuts
1 small finely sliced red onion
1 tbsp balsamic vinegar
¼ tsp freshly squeezed lemon juice
¼ tsp extra virgin olive oil
Grind of salt

Steps:

  • Assemble the beetroot and cherry tomatoes on top of the salad leaves, sprinkling the pine nuts and finely chopped onion over.
  • Mix all the dressing ingredients together in a small jar.
  • Heat grill pan until medium hot then brown each side of the halloumi cheese slices.
  • Place the halloumi slices on top of the salad and drizzle the dressing over.

Nutrition Facts : ServingSize 2 g, Calories 291 kcal, Carbohydrate 24.6 g, Protein 12 g, Fat 17.5 g, SaturatedFat 8 g, Cholesterol 44.5 mg, Sodium 659.7 mg, Fiber 6.3 g, Sugar 16.3 g, UnsaturatedFat 9.5 g

BEETROOT & HALLOUMI SALAD WITH POMEGRANATE AND DILL



Beetroot & halloumi salad with pomegranate and dill image

Make an easy salad with three of your 5-a-day. Halloumi with juicy pomegranate seeds and the crunch of pumpkin seeds is a moreish combination

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 17m

Number Of Ingredients 11

1 medium red onion, halved and thinly sliced
2 tbsp apple cider vinegar
2 oranges
4 handfuls rocket leaves
2 cooked beetroots, chopped
drop rapeseed oil, for frying
80g thinly sliced halloumi, slices halved
80g pomegranate seeds
2 tbsp pumpkin seeds
handful mint leaves
few sprigs dill, chopped

Steps:

  • Put the sliced onion in a bowl, add the vinegar and toss well. Cut the peel and pith from the orange then segment over the onion bowl to make sure that you catch any juice.
  • Pile the rocket onto plates and dot over the beetroot and orange. Rub a drop of oil around a non-stick frying pan then fry the halloumi in the pan for about 30 seconds each side until golden.
  • Stir the pomegranate into the onions and spoon this and all the dressing, over the rocket, then top with the halloumi and scatter with the pumpkin seeds, mint and dill.

Nutrition Facts : Calories 371 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 24 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.4 milligram of sodium

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