Whisk all of the dressing ingredients together with some seasoning, then set aside.

Brush the halloumi slices on each side with the olive oil. Sprinkle the za’atar onto a plate and press both sides of the halloumi pieces into the spice mix. If using an air fryer, heat it to 200C for 2 mins, then lay the halloumi in the basket and bake for 8 mins. After 8 mins, turn over and cook for another 2-5 mins, until crisp and golden. Alternatively, heat a non-stick frying pan over a medium heat and fry the halloumi for 30 seconds-1 min on each side, or until golden and crisp.

Divide the rocket, halloumi, fennel, walnuts and pomegranate seeds between plates. Drizzle over the dressing and scatter with the dill.