This colourful salad is a delight on both tastebuds and eyes!
Ingredients:
1 medium red onion – halved and thinly sliced
4 tbsp apple cider vinegar
3 large oranges – peeled, segmented and pith/pips removed
4 cooked beetroots – chopped
2 packs of halloumi – thickly sliced
Pomegranate Seeds – from half a pomegranate
4 tbsp pumpkin seeds
½ tsp dill
4 handfuls of rocket leaves
4 to 6 romaine lettuce leaves – sliced roughly
Optional – a few springs of mint
Method: Number of servings 4 / Prep Time 15 Minutes, Cook Time 2 Minutes
Cost per serving – approx. £1.90 per portion
1. Put the sliced onion and beetroot in a large bowl along with the apple cider vinegar and dill, mix well
2. Pile the rocket and lettuce leaves in the middle of 4 plate
3. Dot the orange segments on top of the rocket/lettuce, if there is any left-over orange juice add to the bowl with the onions and beetroot
4. Pile the onion/beetroot mixture on top also and sprinkle with the pumpkin seeds
5. Add a little oil to a frying pan and fry the halloumi for about 1 minute each side, until nice and golden
6. Add the halloumi on top of the salad and garnish with mint leaves if desired
Nutritional Information Per Serving:
23g carbs
5g fibre
32g fat
30g protein
516 calories
