On the same page of the Donna Hay cookbook, Seasons, as the Fig & Goats Cheese Tarts, is this recipe for a haloumi, fig & pomegranate salad.
1/4 cup (60ml) olive oil
250g haloumi, thinly sliced
1 cup mint leaves
100g rocket (or arugula if you're American)
8 green figs, halved (I used ripe lovely brown ones)
1 pomegranate, seeds & juice removed (Warning: wear an apron!! Pomegranate seeds jump further than beetroot)
1 tbsp red wine vinegar (I used the fabulously delectable Italian vino cotto)
2 tbsp olive oil, extra
Heat the oil in a large non-stick frying pan over high heat. Cook the haloumi for 2-3 minutes each side or until crispy. Place the haloumi, mint, rocket, figs, pomegranate seeds & juice in a bowl, drizzle with vinegar and extra olive oil and toss to combine. Serves 4.