Crispy Halloumi Salad

We cut the halloumi cheese into small cubes.

We dip the cheese cubes in flour, then in the beaten egg, and finally coat them with crushed cornflakes.

We fry the coated halloumi in hot oil until golden and crispy, then place them on a paper towel to absorb excess oil.

We wash the watercress thoroughly and separate the leaves, placing them in a large bowl.

We add the pomegranate seeds, halved cherry tomatoes, sliced lettuce, sliced red onion, and cucumber pieces to the bowl.

We crush the walnuts into small pieces and add them along with the pumpkin seeds.

For the dressing: we mash the garlic in a small bowl, add the lemon juice, balsamic vinegar, olive oil, honey, and salt.

We mix the dressing ingredients well until smooth.

We pour the dressing over the salad and toss it to distribute evenly.

We serve the salad in a large dish and top it with the crispy halloumi cubes as garnish.