Donna Hay's halloumi, fig and pomegranate salad recipe
Donna Hay tosses crispy halloumi together with green figs, mint leaves and pomegranate seeds for a fantastically fresh starter.
Ingredients
- 60 ml olive oil
- 250 g halloumi, thinly sliced
- 1 cup mint leaves
- 100 g rocket leaves
- 8 green figs, halved
- 1 pomegranate, seeds and juice removed
- 1 tbsp red wine vinegar
- 2 tbsp olive oil, extra
- 2.1 fl oz olive oil
- 8.8 oz halloumi, thinly sliced
- 1 cup mint leaves
- 3.5 oz rocket leaves
- 8 green figs, halved
- 1 pomegranate, seeds and juice removed
- 1 tbsp red wine vinegar
- 2 tbsp olive oil, extra
- 0.3 cup olive oil
- 8.8 oz halloumi, thinly sliced
- 1 cup mint leaves
- 3.5 oz rocket leaves
- 8 green figs, halved
- 1 pomegranate, seeds and juice removed
- 1 tbsp red wine vinegar
- 2 tbsp olive oil, extra
Details
- Cuisine: Australian
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 4
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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