Preheat oven to 180°C. Line a baking tray with baking paper. Scatter walnuts over the tray and drizzle with honey. Bake for 5-7 minutes or until walnuts caramelize. Remove from oven and set aside to cool.
Combine the pomegranate molasses, lemon juice, mustard and 2 tbs oil in a screw-top jar and shake until well combined. Season with salt and pepper.
Heat the remaining oil in a large frying pan over high heat. Add the haloumi; cook, turning, for 2 minutes or until golden brown and heated through. Remove from heat.
Combine rocket and spinach in a large bowl. Drizzle with dressing and gently toss to combine. Arrange on serving plates. Top with haloumi and walnuts and sprinkle with pomegranate seeds. Serve immediately.