2 x 250g blocks halloumi, thickly sliced
1 tbsp olive oil
2 tbsp za’atar
150g rocket leaves
1 large fennel bulb, finely sliced
50g walnut halves, toasted
50g pomegranate seeds
½ small bunch of dill, roughly chopped
Watermelon 1,3kg cut into cubes
4 tbsp walnut oil
2 tbsp pomegranate molasses
2 tsp cumin seeds, toasted and lightly crushed
- Wisk all dressing ingredients together with some seasoning, then set aside.
- Brush the halloumi slices on each side with olive oil. Sprinkle the za’atar onto a plate and press both sides of the halloumi pieces into the spice mix. Heat a non-stick frying pan over medium heat and fry the halloumi for 30 seconds-1 min on each side until golden and crisp.
- Divide the rocket, halloumi, fennel, walnuts and pomegranate seeds between plates. Drizzle over the dressing and scatter with the dill.