Haloumi with pomegranate and basil

1. Preheat a large non-stick frying pan or chargrill over high heat. Slice the haloumi into 1cm-thick slices and cook for 1-2 minutes per side or until golden.

2.Lay the haloumi on a platter and sprinkle with the pomegranate seeds (the easiest way to do this is to hold the pomegranate half over the platter and hit the rind with a wooden spoon).

3. Drizzle the lemon juice and olive oil over the haloumi and garnish with a sprinkling of basil and black pepper. Serve with slices of crusty bread.