For the Halloumi
Cut the halloumi into 8 thick slices.
Beat the egg in a small bowl and lay the semolina or polenta out on a plate. Dip the halloumi slices in the beaten egg, then roll them in the semolina or polenta so they have a crust around them.
Heat the oil in a non-stick frying pan until it is hot, then fry the halloumi pieces for a few minutes on each side until they are golden brown. Place on some kitchen paper to soak up any excess oil.
Meanwhile, heat the honey in a small saucepan with the thyme.
Now assemble the dish. Place the rocket on a serving plate and arrange the halloumi on top, nestling the figs around, if using. Drizzle a little of the hot honey over each slice of halloumi. Finish with a smattering of pomegranate seeds and grind over some black pepper.
For the Kisir
Place the bulgur in a large bowl and pour in the measured just-boiled water. Stir briskly, cover with a plate and leave for 10 minutes for the grains to soften.
Make the dressing by whisking all the ingredients together with 1 teaspoon salt and ½ teaspoon black pepper. Once the grains have absorbed the water, pour over the dressing and stir well to combine. Add the spring onions, tomatoes, cucumber and herbs.
Heat a small dry frying pan over a medium heat and tip in the walnuts, toasting them lightly for a minute or so until they turn glossy. Transfer to a chopping board, finely chop them, then add to the salad.
Finally add the pomegranate seeds and mix everything together. Taste to adjust the seasoning (you may want to play around with the levels of pomegranate molasses, lemon juice, heat and salt). then spoon into the lettuce leaves, if you like, and arrange on a large platter, or serve from the bowl as it is.