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Preheat your oven to 220˚C/200˚C fan.
To make the lime and pomegranate vinaigrette, toast cumin and coriander seeds in a dry frying pan for 2-3 minutes. Allow to cool.
Add remaining vinaigrette ingredients to a blender, then add toasted seeds and pulse to emulsify.
For the hot honey, mix all ingredients in a glass jar and store in a cool place.
For quick pickled onions, slice onion thinly, mix with salt, sugar, vinegar, and boiling water in a jar.
Slice pitta breads and coat with sesame oil and spices, then roast for 8 minutes until crispy.
Prepare vegetables: quarter radishes, dice cucumber, and quarter cherry tomatoes.
Chop herbs and mix with vegetables and vinaigrette.
Slice halloumi and fry in olive oil, drizzling hot honey over it while cooking.
Assemble salad with vegetables, pitta chips, halloumi, radishes, and pickled onions. Drizzle with more vinaigrette and serve immediately.