To make the vinaigrette, crush or finely chop the garlic and anchovies. Mix everything in the fresh cream, add the lemon zest and juice, and season to taste with freshly ground black pepper.

Preheat the oven to 200°C/400°F/gas 6. Tear the bread into pieces about an inch or two in size and spread them out on a baking sheet. Drizzle the bread with a little olive oil, then gently mix with a good pinch of sea salt and bake for 10 minutes, or until crispy.

Cut the base of the small lettuces, then break them into whole leaves. Wash the cress and lettuce leaves, then dry them in a salad spinner before spreading them out on a large serving platter. Cut the top off the fennel and use only the feathery parts. Cut the base off the bulb and discard any damaged outer leaves. Cut the bulb in half and slice as thinly as possible from root to tip, then add to the rest of the leaves. Next, fry the Halloumi slices on both sides in a little oil until golden, then drain on paper towels. Add the Halloumi and croutons to the serving platter. Season, gently mix everything together, then drizzle with the creamy vinaigrette. Chop the fennel fronds and crack the pomegranate to release the seeds, then scatter the seeds and fennel over the salad.