A Colorful, Nutritious Feast in Every Bite!
This beetroot and halloumi salad isn’t just a meal; it’s a celebration of flavors, colors, and textures that feels like a little party on your plate. The earthy sweetness of beetroot mingles harmoniously with the salty, golden-brown halloumi, while juicy pomegranate seeds add a burst of tangy freshness. Tying it all together? A hint of dill for that aromatic lift that makes every bite feel gourmet.
Beetroot & Halloumi Salad with Pomegranate and Dill
2
servings15
minutes350
kcalIngredients
2 medium-sized beetroots, roasted and sliced
200g halloumi cheese, sliced
1 cup pomegranate seeds
2 cups mixed leafy greens (arugula or spinach)
1 handful of walnuts, chopped (optional)
1 tbsp fresh dill, chopped
Juice of half a lemon
Salt and pepper, to taste
2 tbsp olive oil
Directions
- Prepare the Beetroot
Roast the beetroot at 200°C (400°F) for about 45 minutes until tender. Let it cool, peel off the skin, and slice into bite-sized pieces. - Grill the Halloumi
Heat a non-stick skillet over medium-high heat. Add the halloumi slices and cook for 2–3 minutes per side until golden and crispy. - Build the Salad Base
On a large plate or in a bowl, layer your mixed greens. Top with roasted beetroot slices, grilled halloumi, and a sprinkling of pomegranate seeds. - Add Crunch and Flavor
Sprinkle walnuts (if using) and drizzle the salad with olive oil and a squeeze of lemon juice. Season with salt and pepper. - The Finishing Touch
Garnish with freshly chopped dill for a fragrant, herby finish.
Tips for Success:
Perfect Halloumi: Don’t overcook the halloumi—it should be golden on the outside but still soft inside.
Roast Ahead: Roast beetroot in batches and store in the fridge for quick assembly later.
Season to Taste: Adjust lemon juice and olive oil quantities for your preferred tanginess.
The Finishing Touch:
For a stunning presentation, sprinkle some extra pomegranate seeds and a few delicate dill sprigs on top. Serve on a wide, shallow plate to showcase the vibrant colors. This dish is as much a feast for the eyes as it is for the taste buds.
The End Story Behind the Recipe:
This salad isn’t just a recipe; it’s an experience inspired by the joys of balancing indulgence and health. Picture this: you’ve just wrapped up an intense gym session, and all you want is something wholesome yet satisfying. That’s where this salad comes in—a mix of nourishing veggies and high-protein halloumi that feels like a treat rather than a chore.
But here’s the best part: every time I make this salad, I’m reminded of a summer picnic with friends. We were by a sunflower field, debating whether halloumi was the best cheese in the world (spoiler: it is). The mix of beetroot and dill became an instant favorite, and we all agreed that pomegranate seeds are little jewels of happiness.
So, next time you take a bite, imagine yourself on a sunny afternoon, laughing with friends, and savoring every flavorful, crunchy, and juicy moment. Save this recipe for your next “me-time” or share it with someone special—it’s too good to keep to yourself!
Loved this recipe? Save it now for your next meal prep or share it with your foodie friends!
