Put the onion into a food processor and finely chop. Add the 150g of cherry tomatoes and pulse until you have a salsa consistency. Place in a bowl and mix in most of the herbs, 2 tablespoon of olive oil, the pomegranate molasses and aleppo chilli flakes. Season to taste and set aside until ready to serve.
Use the rest of the olive oil to cook the halloumi. Heat over a medium heat and fry for a couple of minutes on each side then serve topped with the salsa, a sprinkling of the chopped herbs and any extra cherry tomatoes, halved.