Cook the amaranth according to package instructions or roughly 15 minutes in 150 ml of water. Bring to the boil, lower the heat and put the lid on while you leave it bubbling away.
In the meantime fry the halloumi in a small layer of sunflower oil in a frying pan and leave to drain on kitchen paper
Leave the amaranth to cool. It will still look very sticky. You want the grains to be soft but still a bit crunchy.
Add the pomegranate seeds to the amaranth once cooled, add cilantro and smoked peppers and mix everything well.
Make a dressing by putting lemon mayonaise and the balsamic vinegar together and stir. Add salt and pepper to taste. You can add the lime juice to the dressing but I added the lime juice directly to the amaranth and then added dressing to the amount needed which was really very little.
Put some of the salad leaves in a shallow bowl or on a plate. Add the amaranth mix on top, sprinkle with some extra pomegranate seeds and the halloumi cubes.