Step 1: Place vine leaves in a bath of water and leave for a half an hour to rinse salt. Discard water, dry and then drizzle with a little Verjuice.

Step 2: Cut Haloumi into 8 x 1 centimetre slices. Heat a griddle pan to very hot. If vine leaves are large cut in half, wrap haloumi in the vine leaf. Ensure it is a single layer only, cut off unnecessary leaf.

Step 3: Brush with 1 tablespoon olive oil on both sides and put onto the hot griddle pan. Leave for 2 minutes on the first side before touching, turn over grill for another 2 minutes, take off the hot pan, onto serving plate.

Step 4: Drizzle with the remaining Extra Virgin Olive Oil, mint leaves, roasted walnuts and pomegranate seeds (all optional).