Donna Hay's halloumi, fig and pomegranate salad recipe

  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)

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