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Donna Hay's halloumi, fig and pomegranate salad recipe

Donna Hay's halloumi, fig and pomegranate salad recipe

Not only is Pomegranate loaded in powerful antioxidants, vitamins K and C, potassium, copper, zinc and iron (which is why​ we use it in our Body Oil), it is also exceptionally delicious in a salad. This Easter why not try this crowd pleaser from Donna Hay.


  • 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


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.

Preparation time 10 mins

Cooking time 5 mins

Serves 4 people