Halloumi with Golden Beetroot Salad and Pomegranate Dressing

Steps

1. a half 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 dressing ingredients together in a large bowl. Set aside 2 teaspoons of dressing in a small bowl (for serving). Peel and grate beetroot until you have ½ cup worth and grate carrot. Add to bowl with dressing, along with golden raisins. 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. Roughly chop baby kale, finely chop mint and add both 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 halloumi dry with paper towels and slice 0.5cm. Cook halloumi for 30-60 seconds each side, until golden brown and starting to melt.
7. spoon golden beetroot salad onto a plate and top with pan-fried halloumi. Drizzle over reserved dressing. Sprinkle over almonds, sunflower seeds and reserved mint leaves.