STARTERS to wow!

Impress your guests with prep-ahead ham pots, a jewelled pomegranate and halloumi salad, or easy but impressive sourdough tartines

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Halloumi, pomegranate & walnut salad SERVES 6 PREP 10 MINS COOK 15 MINS

2 x 250g packs halloumi, thickly sliced 1 tbsp olive oil 2 tbsp za'atar 150g rocket 1 large fennel bulb, finely sliced 50g walnut halves, toasted 50g pomegranate seeds 1/2 small bunch of dill, roughly chopped

FOR THE DRESSING 4 tbsp walnut oil 2 tbsp pomegranate molasses 2 tsp cumin seeds, toasted and lightly crushed

1 Whisk all of the dressing ingredients together with some seasoning, then set aside.

2 Heat the air fryer to 200°C for 2 mins. Brush the halloumi slices on each side with the olive oil. Sprinkle the za'atar onto a plate and press both sides of the halloumi slices into it.

Lay the halloumi in the basket and bake for 8 mins, then turn over and cook for another 2-5 mins, until crisp and golden.

3 Divide the rocket, halloumi, fennel, walnuts and pomegranate seeds between plates. Drizzle over the dressing and scatter with the dill to serve.