Donna Hay's halloumi, fig and pomegranate salad recipe

• 60 ml (2.1fl oz) olive oil
• 250 g (8.8oz) halloumi, thinly sliced
• 1 cup mint leaves
• 100 g (3.5oz) rocket leaves
• 8 green figs, halved
• 1 pomegranate, seeds and juice removed
• 1 tbsp red wine vinegar
• 2 tbsp olive oil, extra

1. Heat the oil in a large non-stick frying pan over high heat.
2. Cook the halloumi for 2-3 minutes each side or until crispy.
3. Place the halloumi, mint, rocket, figs, pomegranate seeds and juice in a bowl, drizzle with vinegar and extra oil and toss to combine.

olive oil, halloumi, mint leaves, rocket, green figs, pomegranate, red wine vinegar, olive oil

Taken from www.lovefood.com/guide/recipes/15197/halloumi-fig-and-pomegranate-salad-recipe (may not work)