Persian Eggplant and Tomato Salad

For the Persian eggplant and tomato salad

• Salt both sides of the eggplant slices and arrange on a plate lined with kitchen paper to drain.
• Place the onion in a small bowl and season with a little salt.
• Combine the sugar and vinegar in a small saucepan and warm over a medium heat, stirring until the sugar has dissolved.
• Pour the vinegar over the onion slices and stir well to mix.
• Cover and set aside until needed.
• Preheat the grill to hot.
• Pat the eggplant slices dry and then brush both sides with olive oil. Season with a little salt and pepper and arrange on a grilling tray.
• Grill for 6-8 minutes, turning, until golden and charred on both sides.
• Remove from the grill and lift the eggplant slices onto a plate.
• Spread out the halloumi on the grilling tray and grill for 4-5 minutes, turning occasionally, until golden-brown. Remove from the grill.
• Combine the heirloom tomatoes, grilled eggplant and halloumi, pickled red onion, and parsley leaves in a large mixing bowl.
• Holding the pomegranate halves over the bowl, tap their backs firmly with a wooden spoon to release their seeds.
• Toss again with seasoning to combine thoroughly.

For the dressing

• Whisk together the lemon juice, honey, garlic, and za'atar spice mix in a small mixing bowl.
• Whisk in the olive oil in a slow, steady stream until you have a thickened, emulsified dressing.
• Season to taste with salt and pepper.
• Add the dressing to the salad bowl and toss well to mix.
• Lift the salad into bowls and top with a sprinkle of sesame seeds before serving.