Warm Halloumi, Beetroot, Carrot and Pomegranate Salad
with Zhoug Dressing and Greek Style Cheese
Fall in love with salads again with our Warm Halloumi, Beetroot, Carrot and Pomegranate Salad. Bursting with colour and flavour, we're dressing this salad with a dressing made from zhoug (pronounced zoog), which contains coriander, parsley and green jalapeno chillies for a spicy kick.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 grams
Cooked Beetroot
1 unit(s)
Red Onion
2 unit(s)
Carrot
225 grams
Halloumi
(Contains: Milk)
1 sachet(s)
Ground Cumin
45 grams
Zhoug Style Paste
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
2 unit(s)
Garlic Clove
1 carton(s)
Lentils
(Contains: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat, May contain traces of allergens)
1 unit(s)
Pomegranate
40 grams
Wild Rocket
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tbsp
Honey
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the beetroot, then cut each half into 3-4 wedges. TIP: Wear gloves when handling the beetroot to avoid staining your hands.
Halve and peel the red onion, then cut each half into 4-5 wedges.
Trim the carrots (no need to peel). Slice widthways diagonally into ½ cm thick slices.
Drain the halloumi, then cut it into 2/3 slices per person. Place them into a small bowl of cold water and leave to soak.
Pop the beetroot wedges, onion wedges and carrot slices onto a baking tray.
Drizzle with oil and sprinkle over the ground cumin. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking tray if necessary.
When the oven is hot, roast on the top shelf until the carrots are tender and the beetroot has softened, 25-30 mins.
Meanwhile, in a large bowl, combine the zhoug, cider vinegar, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.
Quarter the pomegranate. Remove the seeds from the white pith and pop the seeds into a bowl (discard the pith). TIP: Pat the outside of the pomegranate with the back of the spoon over a bowl to help release the seeds.
Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side.
When the veg has about 5 mins left, remove the veg from the oven.
Add the lentils and garlic to the tray and toss with the veg.
Return to the oven for the remaining time until the veg is cooked and the lentils have warmed through, 4-5 mins.
Once everything's finished cooking, give the veg a few mins to slightly cool, then add to the bowl with the zhoug dressing. Toss together until everything's nicely coated in the dressing.
Add the rocket leaves, crumble in half the Greek style salad cheese and add half the pomegranate seeds. Mix well. TIP: Don't add the leaves too early or they'll go soggy.
Taste and season with salt and pepper if needed.
When everything's ready, share the roasted veg salad between your serving bowls.
Top with the halloumi, crumble over the remaining Greek style salad cheese and sprinkle on the remaining pomegranate seeds to finish.
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