Make the dressing by combining the pomegranate molasses, extra virgin olive oil and vinegar and stirring together thoroughly. Season to taste. Arrange the red onion slices and tomatoes on two plates.
Lightly fry the halloumi in the light olive oil , ideally in a griddle pan, for about a minute on each side until brown. Place on top of the onion and tomatoes.
Drizzle with the dressing and scatter with the pomegranate seeds and parsley. Serve immediately.