Prepare the halloumi marinade by mixing together the lime juice, nutritional yeast, salt and sunflower oil in a shallow bowl.
Slice the tofu into 0.5 cm thick slices. You should get 8-10 pieces from 200 grams of tofu.
Dip the tofu slices in the marinade and cook in a dry frying pan over medium low heat until golden on both sides. (you will not need any oil as the marinade contains oil already)
Meanwhile, divide the spinach between two serving bowls. Halve the sugar snap peas and divide them between the bowls.
Trim the woody ends off the broccoli. Add to a medium-sized microwaveable bowl filled about 3 cm high with water. Microwave for 1-2 minutes until vibrant and tender. Rinse under cold water to stop the broccoli cooking.
Add the broccoli to the salad bowls, along with the pomegranate seeds and tofu halloumi.
Prepare the tahini salad dressing by mixing together the tahini and lime juice in a small bowl. Gradually add water until the dressing has reached your desired consistency. Serve with the salad!