A simple assembly of just all-round delicious things, this vegetarian dinner brings snack plate vibes to your weeknight. Golden, pan-fried halloumi is crumbed satisfaction with a richness that's met with a fresh and tangy salad. It all balances out with a sweet and nutty hummus to become your new meat-free go-to.
Slice halloumi horizontally to yield 2 thick slices. Place flour in a bowl. Whisk egg in a separate bowl. Place Za'atar Bazaar and panko breadcrumbs in a third bowl. Dust halloumi in flour, dip in egg and press into panko breadcrumbs to coat.
Heat 20ml (1 tablespoon) oil in a frypan over medium-high heat. Once the oil is hot, add halloumi and cook for 3–4 minutes each side or until golden. Remove from pan, drain on paper towel and season with salt. While halloumi is cooking, continue with step 3.
Dice tomatoes and capsicum. Finely slice spring onion. Place spring onion, tomato and capsicum together on a chopping board and use a large knife to finely chop until mixed well. Transfer to a bowl.
Juice lemon. Add pomegranate molasses, lemon juice and remaining olive oil to salad. Season with salt and pepper and mix well to combine.
Drain and rinse chickpeas. Place chickpeas in a bowl and crush with a fork. Add hummus, salt and pepper and stir to combine.
Stir rocket through salad. Slice halloumi in half and serve with salad and hummus.