Halloumi salad with beetroot and orange

Ingredients

• 1/2 medium red onion, halved and thinly sliced
• 2 tbsp apple cider vinegar (or white wine vinegar)
• 2 oranges
• 4 handfuls rocket leaves
• 2 cooked beetroots, chopped
• rapeseed oil, for frying
• 80g halloumi, thinly sliced
• 80g pomegranate seeds
• 2 tbsp pumpkin seeds
• handful mint leaves
• few sprigs dill, chopped (optional)

Directions

1. Put the sliced onion in a bowl, add the vinegar and toss well.
2. Peel, cut and segment the oranges. Squeeze the cut off pieces over the over the onion bowl to catch the juice.
3. Pile the rocket onto plates and dot over the beetroot and orange.
4. Put a little oil in a frying pan and fry the halloumi for about 30 seconds each side until golden.
5. Stir the pomegranate into the onions and spoon this and the juice, over the rocket, then top with the halloumi and scatter with the pumpkin seeds, mint and dill.