First, get your chopping done. Cut your halloumi into 1cm thick slices. Peel and slice your red onion, then carefully chop the very tough end off your Brussels sprouts and half them.

Heat your griddle pan over a high heat. Place your halloumi in the pan and griddle for a couple of minutes on each side, or until they are golden with lovely charred lines. Set aside until later.

In a large frying pan over a medium heat, add a glug of olive oil. Add your red onion to the pan and fry for 10 minutes until just softened.

Tip your sprouts into the pan and fry for 10 minutes, stirring every so often until they are tender with beautiful caramelised edges. Add a splash of water half way through to steam them. Pop your halloumi back into the pan to heat up for a couple of minutes.

Grate the zest from your orange into the pan and add a sprinkle of za’atar.

Pour your sprouts into a bowl and garnish with your pomegranate seeds and a squeeze of orange juice. Serve!