Step 1

Heat honey and thyme in a small saucepan over medium-low, swirling pan occasionally, until warm (do not let honey boil). Reduce heat to low and keep warm until ready to use.

Step 2

Cut Halloumi into 8 slices. Lightly beat egg in a small bowl, then place semolina flour in a medium bowl. Working with 1 or 2 pieces at a time, dip Halloumi into egg, letting excess drip back into bowl, then gently toss in semolina flour, shaking off any excess.

Step 3

Heat oil in a large nonstick skillet over medium-high. Cook Halloumi until golden brown, about 2 minutes per side. Transfer to paper towels and let drain 1 minute.

Step 4

Mound arugula on a large plate or platter and arrange Halloumi and figs on top. Drizzle with warm honey and scatter pomegranate seeds over. Season with a few grinds of pepper.