So here we are mid December, can you hear me scream? Yep I am one of those people who leaves it all to the last week, what can I say I like living on the edge! 😉 Anyway, food. So today I have a warm seasonal salad for you. I know this time of year all the rich, comfort food is starting to creep into our lives but you can still keep it sort of healthy with all the lovely seasonal food around at the moment. This roasted vegetable salad with grilled halloumi and pomegranate is perfect for entertaining, it’s easy to make and will leave your guests completely satisfied, even the meat eaters.
So, this salad, it’s got sweet roasted carrots and beetroot, herby grilled halloumi and sweet juicy pomegranate. Beetroot is in season right now, and I love it roasted, it has a real earthy but sweet flavor and is really good for you and that color, I love it. Beetroot is an excellent source of folic acid and a very good source of fibre, manganese and potassium. Pomegranates, these jewel like seeds have very high antioxidant properties, are rich in potassium, vitamin C, niacin and fibre.
Tip: Halloumi can be quite salty, I rinse the halloumi in cold water and pat dry with some kitchen paper to get rid of some of the salt.
Serves: 4-5 Time: 40 minutes
3 medium beets, cut into quarters
3 carrots, about 200g, halved lengthways
2 medium red onions, cut into quarters
Half a bulb of garlic
A small handful of rosemary sprigs
A small hadful of frewsh thyme
A small pinch of sea salt
Freshly ground black pepper
2 tbs olive oil
1 tsp chopped rosemary
1 tsp thyme leaves
1 tbs olive oil
1 head of red cos lettuce
1 pomegranate, cut in half and seeds scooped out.
- Pre heat the oven to 180 degrees C
- Place the onions, beets, carrots, garlic, herbs and olive oil on a large baking tray, add 2 tablespoons of olive oil and give it a little shake so as everything has been kissed by the oil. Cook in the oven for about 3o minutes.
- Slice the halloumi into about 2cm thick slices, in a small bowl add the juice of half a lemon, on a small plate add the chopped herbs and a teaspoon of olive oil, mix it a little. Now dip each slice of halloumi into the lemon juice, dipping both sides. Then place the halloumi on a small baking tray, grill at a medium heat for about 5 minutes each side.
- Place the salad leaves on a serving dish, add the cooked vegetables and top those with the halloumi, add the seeds of one pomegranate, the juice of half a lemon and serve straight away.
Notes: I didn’t add a dressing to this recipe as I felt all it needed was some freshly squeezed lemon juice over it, but if you would like a dressing I think a simple lemon vinaigrette would suffice.