Blitz for a few seconds until everything is combined and you have a lovely bright green chutney. Spoon into a sterilised jar and keep (refrigerated) for up to a week or freeze in an ice- cube tray.

For the halloumi: mix the olive oil and baharat in a large bowl. Chop the halloumi into 2cm strips and add to the bowl, stir to combine.

Heat a heavy-bottomed frying pan over a medium heat. Add the halloumi oil and spices and cook for about 1–2 minutes on each side.

Heat your flatbreads in a separate pan according to the packet instructions.

Arrange your halloumi on top of the flatbreads and pile on the salad leaves, pomegranate seeds and chutney.

To make the baharat:

Put any whole spices into the coffee grinder or pestle and mortar. Grind. Then add any powdered ingredients and mix by hand to combine.

Label and store in a clean jar in a cool, dark place for up to six months.

Recipe adapted from ‘Spice Kitchen’ (Quadrille)