Halloumi & Grains with Beetroot and Pomegranate

This quick and simple halloumi dish only takes 20 minutes and is perfect for when you’re looking to cook a lighter meal for two.

Vibrant beetroot with pops of pomegranate help to give this dish a sweet twist against the saltiness of the halloumi. Ideal for easy lunches throughout the week!

Preparation: 

1. Slice the red onion. Cut the steamed beetroot into quarters. Slice the halloumi.
2. Put 1 tbsp of extra virgin olive oil in a pan and then add the sliced red onion. Cook on a low heat for 3 minutes.
3. Add the quartered beetroot to the pan with the onion, and warm through for a minute.
4. Add 1 tbsp of balsamic vinegar to the pan and cook for a further 2 minutes to reduce down. Once reduced, set aside.
5. Heat a griddle or frying pan to medium-high heat. Brush the sliced halloumi with oil on each side, and then add to the pan.
6. Cook the bulgur wheat and lentils mix according to instructions. Once cooked, add to a bowl and gently mix through the pea shoots with 1 tbsp of extra virgin olive oil.
7. Divide the bulgur wheat and lentils between two plates and add the halloumi slices. Top with the beetroot, red onion and pomegranate seeds.