Slice your onion very thinly. Put it in a bowl big enough to hold your whole salad. Add the molasses, olive oil and vinegar.

Cut the cherry tomatoes in two and add them to the bowl.

Cut open the skin of the pomegranate with a sharp knife. Pull it apart with your hands and pop the little kernels off into the salad bowl.

Roughly chop your parsley and add it to the bowl. Give the whole thing a good stir.

Slice your halloumi a little thinner than a quarter inch or about 5mm thick. ??

Heat up a non-stick frying pan or griddle and toast the halloumi until golden on both sides.

Serve the salad topped with the toasted halloumi. Enjoy!