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.
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