Subscriber Exclusive: Cook the Cover
Try 5 issues for £5 and get a FREE BBQ spice blend with your August issue
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.