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Halloumi & Pomegranate Salad

SERVES: 8 • TOTAL TIME: 1 HOUR

Ingredients:

  • 3 large or 8 small beetroots, trimmed

  • 400g halloumi, diced into 2cm cubes

  • 4 small heads of radicchio, bases trimmed, leaves separated

  • Zest and juice of 1 lemon

  • 4½ tbsp olive oil

  • 120g baby spinach

  • Handful of mint leaves

  • 2 pomegranates

Directions:

  1. Preheat oven to 200ºC.

  2. Put each beetroot in the centre of a square of aluminium foil and add 2 tablespoons of water. Bring sides of foil up around the beetroot to form a sealed parcel. Place on a baking tray and cook in oven for 40-50 minutes, or until tender. Set aside to cool slightly. When beetroot are cool enough to handle, remove skin and stalks and then slice beetroot into wedge-shaped pieces.

  3. Heat a large non-stick frying pan over medium-high heat. Pat halloumi with a paper towel and cook, turning until all sides are golden brown. Remove from heat and set aside.

  4. Remove seeds from pomegranates and set aside.

  5. Toss radicchio, beetroot, lemon zest and juice, olive oil and spinach together in a large bowl. Arrange on a serving platter and top with halloumi, pomegranate seeds and mint leaves to serve.


We recommend using Alambra Halloumi Cheese:

The taste and texture of this authentic halloumi cheese is second to none...It is made in Cyprus from a mixture of cow, sheep and goat milk.


Download Recipe Here:

Halloumi & Pomegranate Salad
.pdf
Download PDF • 5.75MB

This recipe is featured in The BARN Magazine 2022:


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