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Whisk all of the dressing ingredients together with some seasoning, then set aside.
Brush the halloumi slices on each side with the 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 a 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.
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