TODAY’S RECIPE: Beetroot & halloumi salad with pomegranate & dill

FRESH flavours. SERVES 2.

Ingredients

1 medium red onion, halved, thinly sliced 2 tbsp apple cider vinegar 2 oranges 4 handfuls rocket leaves 2 cooked beetroots, chopped Rapeseed oil, 80g thinly sliced halloumi, slices halved 80g pomegranate seeds TO SERVE: 2 tbsp pumpkin seeds Handful mint leaves Dill sprigs, chopped

Method

1 Toss onion and vinegar in bowl; set aside. Squeeze juice from 1 orange, segment other.

2 Pile rocket on to plates and dot over beetroot and orange. Rub drop of oil round a non-stick frying pan, then fry halloumi in pan for 30 seconds each side until golden.

3 Stir juice and pomegranate into onions and spoon over rocket, then top with halloumi. Scatter over pumpkin seeds, mint and dill.