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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 until fragrant. Allow to cool.
Blend remaining vinaigrette ingredients with cooled toasted seeds until emulsified but not over-ground.
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. Shake and refrigerate.
Slice pitta breads and coat with sesame oil and spices. Roast for 8 minutes until golden.
Prepare vegetables: quarter radishes, dice cucumber, and quarter cherry tomatoes. Mix with herbs and vinaigrette.
Slice halloumi and fry in olive oil until golden, drizzling with hot honey halfway through.
Assemble salad with vegetables, pitta chips, halloumi, radishes, and pickled onions. Drizzle with more vinaigrette and serve immediately.