Rinse the bulgur wheat until the water runs clear. Cook in a pan of boiling salted water (3 parts liquid) and simmer until absorbed.
Meanwhile, chop the tomatoes in half, remove any stems and spoon out the seeds so you are left with just the flesh. Finely dice the flesh then scoop up the tomatoes and drain away any excess moisture. Place into a large mixing bowl.
Finely chop the spring onion and add into the bowl. Squeeze in the juice and zest of a lemon and season with salt and pepper. Mix everything together.
Once the water has been absorbed by the bulgur wheat, cover and leave to steam for 2 minutes. Then fluff the grains with a fork then add into the large mixing bowl. Set the bowl aside.
Time for the tahini dressing. In a cup mix together the tahini, 2 tbsps of water, grate in the garlic, a tbsp of olive oil, salt, pepper, and the juice of a lemon. Keep adding water splash by splash until you have a nice creamy tahini dressing.
Slice the halloumi into thin chunks and add into a bowl. Season with olive oil, salt and pepper. Heat a non-stick frying pan on a medium-high heat and whack in the halloumi. Fry each piece of halloumi on both sides until golden brown and set aside.
While the halloumi is frying, finely chop your herbs (mint and parsley). It is important not to bruise them so try to chop them as finely as possible on the first chop through so that you don’t have to go back and forth lots of times. Season and toss together.
Add the herbs and the spices (cinnamon and ground coriander) into the bulgur and tomato bowl. Season with salt, pepper, a tbsp olive oil and toss together.
Immediately serve up the herby tabbouleh (you don't want to leave it sitting around for too long). Top with your golden halloumi, and drizzle on the tahini dressing. Scatter each plate with a few pomegranate seeds, season and enjoy!