Weekly recipes coming from your favourite kitchen.
This week, Mr Pickard (Chef Manager) shows you how to make summery halloumi and beetroot salad with pomegranate and dill dressing!
We would love to see your creations, send your photos to [email protected]
Ingredients
1x medium red onion thinly sliced
2 tblsn apple cider vinegar
2x Mandarins segmented
4x handfuls of Roquette leaves
2x small cooked beetroot diced
6x slices of Halloumi
80g Pomegranate seeds
2 tblsn Pumpkin seeds
Small bunch of Dill chopped
4x leaves of mint chopped
Method
- Place the sliced onion in a bowl and add the vinegar, mix together to lightly pickle the onion.
- Peel and segment the oranges saving any spilt juices for the onion mix.
- Place the roquette leaves and chopped beetroot on a plate and decorate with the orange segments.
- Heat a little oil in a frying pan and brown the Halloumi on both sides.
- Add the pomegranate to the onion mix and spoon over the salad, just enough to coat the salad leaves.
- Finish off by laying the Halloumi on top and sprinkle the chopped herbs to garnish.
- Enjoy your light refreshing salad.
Other cheese and herbs could be used if you have different tastes such as Mozzarella, Feta or goats cheese.
Other fragrant herbs such as fresh coriander, Basil or chervil would be nice depending on your taste buds.
Regarding the dressing there are so many oils and vinegars to choose from but the general rule of thumb with vinaigrettes is 1-part vinegar to 3 part oil with a small amount of mustard and seasoning to taste.
I hope you enjoy this light summery salad and have fun concocting your own dressings.
