Combine pomegranate juice with sugar and lemon juice in a medium saucepan and bring to a simmer.

Reduce the mixture until a very thick syrup forms. The mixture should thickly coat the back of a spoon and will take about 20 minutes to do so.

Pour into a mason jar or bowl to cool to room temperature.

Heat a medium-sized non-stick pan over medium-high heat. Once the pan is hot, add 1 T grapeseed or canola oil.

When the oil is just starting to smoke, put the halloumi in the pan and sear it until it browns. You’ll have to flip and sear for about a minute and a half on each side.

Remove the halloumi to a plate and add 4 pitted and diced dates and 2 oz. shelled and chopped pistachios to the pan, cooking for just a minute to warm through.

If serving on a serving plate: Place seared halloumi on the serving plate. Garnish with dates and pistachios, a segmented clementine, pomegranate arils, and mint leaves. Then drizzle the salad with extra-virgin olive oil and pomegranate molasses.

If serving individually: Drizzle four plates with extra-virgin olive oil and pomegranate molasses. Then divide seared halloumi between four plates. Garnish each plate with dates and pistachios, segmented clementine, pomegranate arils, and mint leaves.