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
- Heat the oil in a large non-stick frying pan over high heat.
- Cook the halloumi for 2-3 minutes each side or until crispy.
- 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)