Cut the halloumi into 1.5 cm slices.

Heat a cast iron griddle pan with a little oil, cook the pieces of halloumi on both sides, until golden brown.

Finely slice the onion

Put vinegar, salt and sugar into a jar. Mix and add the sliced onion. Set aside and leave to soak for at least two hours. Ideally, do this a day in advance.

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Place the tahini, salt, pepper, grated garlic, warm water, syrup and lemon in a bowl. Mix with a whisk or fork.

Can be kept in the fridge for 4 - 5 days.

Remove the seeds from the pomegranate by cutting it open and pounding each half with a knife or your hands. Cut the beetroot into wedges and pinch off the mint leaves.

Serve with the tahini dressing underneath and the rest of the ingredients. Decorate with the pomegranate and mint.