Cut halloumi into thick slices approximately 0.5cm and lightly brush with olive oil, then cover both sides with za’atar.
Fry halloumi slices in a large pan over medium heat for approximately 1-2 minutes each side or until golden brown.
In a medium pot, add tbsp olive oil and gently toast the dried pearl couscous for 1-2 minutes. Then add 1 ½ cup of water and simmer in a covered pot for approximately 10 minutes. Use a fork to separate the grains and remove to cool down.
To pop pomegranate seeds, roll the fruit to loosen the seeds. Then score the fruit in the middle and tear it in half. Over a bowl, hold the fruit face down and use a spoon to tap the back of skin and squeeze the fruit a little for the seeds to pop out.
In a small bowl, add olive oil, lemon juice, wholegrain mustard, honey, salt & pepper and whisk well together.
In a large mixing bowl, place pearl couscous, cherry tomatoes, pomegranate seeds, spinach leaves and mint together and mix well.
Add the dressing to the pearl couscous salad ingredients and mix well.
Using a dinner bowl, pile pearl couscous salad and then layer za’atar halloumi on top.
Add a generous dollop of plain Greek yoghurt to serve.
Za’atar can be found in Mediterranean or Middle East food stores in the spice section. If you can’t find it, try mixing dried thyme, sumac and toasted sesame to coat halloumi.
Can substitute pomegranate seeds with dried cranberries. Still gives a great tangy taste.
This serving is great for a side dish but can also work perfectly as an easy weekday meal for 2.