To make the croutons, heat a large frying pan over a medium heat. Add the olive oil. Rip up the sourdough into small pieces and fry until crisp and golden brown, sprinkle in the za’atar for the last min or so. Tip out the croutons and set aside.

Cut the halloumi into 3cm cubes, add a splash more oil to the pan and start searing off the cheese. Working in batches, cook over a medium heat, turning occasionally until golden brown on all sides.

Halve the pomegranate and break open to expose the seeds. Separate the seeds from the white pith and set aside. Dice the veggies into equal-sized pieces and finely chop the herbs.

In a large bowl, combine all the ingredients for the dressing, season with salt and pepper, and mix.

Add the chopped veg and half the herbs to the bowl with the dressing along with halloumi, croutons and pomegranate. Toss gently together to dress the salad and transfer to a sharing plate. Top with the remaining herbs and serve.