Donna Hay's halloumi, fig and pomegranate salad recipe
by Donna Hay |
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Donna Hay tosses crispy halloumi together with green figs, mint leaves and pomegranate seeds for a fantastically fresh starter.
At a glance
- Cuisine Australian
- Recipe Type Starter
- Difficulty Easy
- Preparation time 10 mins
- Cooking time 5 mins
- Serves 4 people
Ingredients
- 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
Step-by-step
- 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.
Recipe and images taken from Donna Hay, Seasons
Donna Hay’s Royal Doulton kitchenware range is available from John Lewis in the UK, and via Royal Doulton.
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Comments
by TChilds1967 | on 26 May 2012
This sounds so simple, original and nice! I would like to try this sometime.
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