Remove seeds from the pomegranate. Tip: roll fruit around to loosen seeds. Cut in half. Hold each half over a bowl with seeds facing down. Tap the skin with a wooden spoon while squeezing. The seeds should start to fall into the bowl below, with the juice. Remove any white pith and discard.
Add all other salsa ingredients to the bowl with the pomegranate arils/seeds and stir to combine. Set aside.
Pistachio & Sumac Dukkah (or use your favourite store bought dukkah).
Heat a dry frying pan over a medium to high heat. Add pistachios, cumin seeds and sesame seeds and toast, stirring often for 2-3 minutes, until golden and toasted. Remove from pan and allow to cool, then toss with sumac and season with salt & pepper.
Coat each piece of halloumi with NZ Extra Virgin Rapeseed Oil then sprinkle with dukkah and press to stick.
Heat oil in a fry-pan on medium heat and cook halloumi for 1-2 minutes each side until golden.
Serve halloumi topped with pomegranate salsa and enjoy.