If using rice, cook according to packet instructions.
Give the peppers a quick clean and dice into small pieces, removing the seeds.
Thinly slice the onion into half-moon shapes, and start them frying in olive oil on a low heat until soft. Add the peppers after a couple of minutes. Fry for another five minutes.
In the meantime, peel and dice or crush the garlic. Also peel and chop the pistachios.
Add the garlic to the pepper and onion mix and cook for another minute, stirring it together.
Add the sugar and let it caramelise (go a bit brown and liquidy). Add 1 tbsp water. Add the cinnamon, cumin and pomegranate seeds. Give it a good stir.
Add the lemon juice, salt and cayenne pepper. Stir again.
Remove from heat and put in bowl to the side.
Slice the halloumi into strips and fry until browned on both sides. No oil necessary.
Rip the dill. When the halloumi is ready, place the pepper-onion mix onto plates and layer the halloumi on top. Garnish with the pistachios and dill. That’s it, ready!