First make the pomegranate salsa. Carefully scoop the pomegranate seeds into a bowl, discarding all the white membrane. Stir in the remaining ingredients and season with salt and pepper.
Heat a large nonstick frying pan for 2–3 minutes until hot. Add the haloumi slices, in batches, and cook over a high heat for about 60 seconds on each side until browned and softened.
Meanwhile, warm the honey in a small saucepan until runny.
Transfer the pan-fried haloumi to serving plates and spoon over the salsa. Drizzle the honey over the haloumi and salsa, and serve immediately.