halloumi, fig and pomegranate salad


Serves 4
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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s