Cut the nectarines in half and remove the stone. Cut each half into 3 wedges.
Heat a little oil in a pan or BBQ plate. Cook nectarines for a couple of minutes, until they caramelise. Set aside. Pat the halloumi slices with paper towel to dry and cook in the pan until both sides are golden.
Arrange salad leaves, red onion, pumpkin seeds and mint leaves on a platter. Top with nectarines and halloumi. Pour over Eta Lite & Free French Dressing. Toss lightly. Garnish with pomegranate seeds if wished.