In a mixing bowl, whisk together 1/4 cup olive oil with the juice of 1 small lemon, 2 tbsp pomegranate molasses, 2 tbsp tahini, 1 tsp sumac, 1/2 tsp salt, a grinding of black pepper, and 1 tsp sesame seeds. Set aside.

In a salad bowl, mix together 1 cucumber, chopped into bites, 250g cherry tomatoes, halved, 1 cup pomegranate seeds, 1 small bunch of parsley, finely chopped and 2 spring onions, sliced. Set aside,

Toss 225g halloumi into bite-sized pieces with 2 tbsp honey and 1 tsp chilli flakes. Fry in a hot pan drizzled with vegetable oil until golden. Add to the salad bowl, add some of the dressing and toss. Add more dressing to taste.