Pomegranate and Haloumi Salad
Add the traditional colours of the festive season to your Christmas table with this vibrant salad
How long will it take?
1 hour
What’s the serving size?
Serves 8
What do I need?
- 3 large or 8 small beetroot, trimmed
- 400 g L’artisan Organic Haloumi, diced into 2 centimetre cubes
- 4 small heads of radicchio, bases trimmed, leaves separated
- Zest and juice of 1 lemon
- 4 ½ tbsp. olive oil
- 120g bag Houston Farm Baby Spinach
- Handful of mint leaves
- 2 pomegranates
How do I make it?
- Put each beetroot in the centre of a square of aluminium foil and add 2 tbsp of water. Bring sides of foil up around the beetroot to form a sealed parcel. Place on a baking tray and cook in oven for 40 -50 minutes, or until tender. Set aside to cool slightly. When beetroot are cool enough to handle, remove skin and stalks and then slice beetroot into wedge-shaped pieces.
- Heat a large non-stick frying pan over medium-high heat. Pat haloumi with a paper towel and cook, turning until all sides are golden brown. Remove from heat and set aside.
- Remove seeds from pomegranates and set aside.
- Toss radicchio, beetroot, lemon zest and juice, olive oil and spinach together in a large bowl. Arrange on a serving platter and top with halloumi, pomegranate seeds and mint leaves to serve.
