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Preheat the oven to 200°C (fan) and line a baking tray with parchment
Peel and chop the sweet potato into chunks, slice the red onion, and spread both onto the tray
Drizzle generously with avocado oil, season with salt, and sprinkle over the za'atar
Roast for around 25 minutes, or until the sweet potato is tender and golden
Cook the rice according to packet instructions, then fluff with a fork and set aside
Heat a drizzle of oil in a pan over medium heat and add the halloumi
Fry the halloumi for 2–3 minutes on each side until golden
Reduce the heat, then add the honey, soy sauce, and nigella seeds to the pan to form a glossy glaze
Turn off the heat and remove the halloumi from the pan
Add the tahini and rice wine vinegar to the same pan to form a thick paste
Loosen with a little oil, vinegar, or honey to taste if needed
Transfer to a large bowl with the kale, lemon zest and juice, and a pinch of salt
Massage the kale for a minute or two until it softens
Stir the chopped mint through the cooked rice, then toss it together with the roasted veg and kale
Top with the glazed halloumi, toasted nuts, and pomegranate seeds