Slice the persimmon and grill the halloumi

• Slice the persimmon.
• Grill the halloumi slices until golden brown on both sides.

Assemble the salad

• In a bowl, combine the persimmon slices, grilled halloumi, pumpkin seeds, pomegranate seeds and rocket.

Make the dressing

• Whisk together the extra virgin olive oil, balsamic vinegar, oregano, salt, paprika, Dijon mustard and honey until emulsified.

Dress and serve

• Drizzle the dressing over the salad and toss gently to combine.
• Serve immediately while the halloumi is still warm.