Cook quinoa for 15 mins.

Cut the pomegranate in half and tap with a wooden spoon over a bowl to release the pomegranate. Set aside.

Cut cherry tomatoes in quarters.

Cut cucumbers in half lengthways then chop half moons.

Chop mint and parsley finely.

Cut halloum into cubes, grill on the pan until golden on each side.

In a jar, add olive oil, half of the lemon juice, apple cider vinegar and sumac, shake well.

In a blender, add avocados and the rest of the lemon and blend until smooth.

In a bowl, add tomatoes, cucumbers, parsley, mint, quinoa, halloum and pomegranate. Pour sauce and mix well.

On a plate, spread avocado mix and add the salad on top, enjoy!