Grilled halloumi and roasted pepper salad

Method

Start by halving the red pepper and removing the seeds and white membrane. Lay the halves skin-side up on a baking tray, drizzle with half the olive oil, and roast at 200°C until the skin blisters and chars at the edges, about 25 minutes. Once cool enough to handle, peel away the blackened skin; the flesh should yield easily. Slice into strips.

Slice the halloumi into roughly 5 mm thick pieces. Heat a dry griddle or frying pan over medium-high heat until it's genuinely hot; you should feel significant heat rising from the surface. Once ready, lay the halloumi slices on the pan without crowding; they'll stick initially then release naturally. Cook for 2 to 3 minutes until deep golden caramelisation forms on the underside, then flip and cook the other side for another 2 minutes. The cheese will soften but hold its shape.

While the halloumi finishes, toss the mixed leaves with the remaining olive oil and a pinch of salt and pepper in a large bowl. Arrange the leaves on a plate or bowl, scatter the roasted pepper strips over the top, then add the warm halloumi slices. Finish with the pomegranate seeds scattered across, which will burst slightly against the warm cheese and add both sharpness and texture.