Cut the haloumi into 12 slices.
Make a dressing with the lemon juice, 3 tbsp olive oil and seasoning.
Remove the grapes from the vine, wash and cut in half. Place the grapes in a bowl with the pomegranate seeds, olives and rocket. Tear the mint leaves and add to the salad.
Heat the remaining oil in a non-stick pan over high heat. Pan-fry the haloumi for a minute each side until golden.
Mix the salad with the lemon dressing. Place the haloumi over four plates with the salad on top. Sprinkle with some za’atar and serve immediately.