halloumi, fig and pomegranate salad

Serves 4
Ingredients
60ml olive oil
250g halloumi, thinly sliced
35g mint leaves
100g rocket leaves
8 green figs, halved
1 pomegranate, seeds and juice removed
1 tbsp red wine vinegar
2 tbsp olive oil, plus extra
Heat the oil in a large non-stick frying-pan over a high heat. Cook the halloumi slices for two to three 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.