1. Bring 500ml water to the boil and add the quinoa. Once the water has boiled again, reduce the temperature slightly and simmer gently until all the water has been absorbed (usually about 10 minutes, but brands differ). Remove from the heat and let it stand with the lid on for 5 minutes. Beat the oil, lemon juice, mustard and garlic together and pour half over the quinoa. Loosen the granules with a fork and allow to cool.
2. Mix the chickpeas, tomato, cucumber, sweet pepper and herbs through the quinoa and season to taste with salt and freshly ground black pepper. Transfer to a pretty serving platter or salad bowl.
3. Fry the halloumi just before you plan to serve: cut it into 1cm-thick slices and roll in the flour. Shake off the excess flour. Heat the oil and fry the slices on one side and then on the other until golden-brown. Hold the slices with tongs and also fry the narrow sides so that there is no uncooked flour on the cheese. Place the hot cheese on top of the salad and drizzle with the remaining dressing. Sprinkle with pomegranate rubies and sesame seeds and serve immediately.