Pan-Fried Haloumi with Golden Beetroot Salad

Steps

1. a full kettle to the boil
2. Add bulgur and a pinch of salt to a small, heat-proof bowl and cover with boiling water. Cover and leave to soak for 15–18 minutes, until grains are tender. Drain well.
3. Mix all pomegranate molasses dressing ingredients together in a large bowl. Peel and grate beetroot and carrot and add to bowl with dressing, along with golden raisins. Season with salt and pepper and toss to combine. Set aside to marinate while you prepare the rest of the meal.
4. Heat a large, dry fry-pan on medium heat. Add almonds and sunflower seeds and toast for 2–3 minutes, shaking pan occasionally, until lightly golden brown. Remove almonds and sunflower seeds from pan, remove pan from heat and set both aside.
5. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon, scoop out flesh and dice 1cm. Roughly chop baby spinach leaves, finely chop mint leaves and add all to bowl with beetroot, along with drained bulgur. Season with salt and pepper and mix to combine.
6. Return fry-pan to medium-high heat with a small drizzle of oil. Pat haloumi cheese dry with paper towels and slice 0.5cm. Cook haloumi cheese for 2–3 minutes each side, until golden brown and starting to melt.
7. Divide golden beetroot salad between plates and top with pan-fried haloumi. Sprinkle over toasted almonds and sunflower seeds.