Halloumi Saganaki

Cut halloumi: Cut the halloumi into 8 thick slices. Lori Rice Prep dredge station and coat halloumi in semolina: Beat the egg in a small bowl and spread the semolina or cornmeal out on a plate. Dip the halloumi slices in the beaten egg, then roll them in the semolina or cornmeal so they have a crust around them. Lori Rice Fry halloumi: Heat the oil in a large nonstick frying pan until it is hot, then fry the halloumi pieces for a few minutes on each side until they are golden brown. Place on some paper towels to soak up any excess oil. Lori Rice Lori Rice Heat the honey: Meanwhile, in a small saucepan set over medium low heat add the honey and thyme. Heat just until warmed through and easy to drizzle. Lori Rice Assemble the dish: Now assemble the dish. Place the arugula on a serving plate and arrange the halloumi on top, nestling the figs around, if using. Drizzle a little of the hot honey over each slice of halloumi. Finish with a smattering of pomegranate seeds and grind some black pepper over the top. Lori Rice