Preheat oven to 200°C fan forced. Arrange the Fioretto® in a single layer in a roasting pan. Combine 2 tablespoons of oil and Za'atar, spoon over the Fioretto® and turn to coat. Roast for 15 minutes, until tender. Cool for 10 minutes.
To make the cranberry vinaigrette, whisk the oil, vinegar, mustard, sugar, salt and pepper in a bowl. Stir in the cranberries and set aside.
Drizzle the remaining oil over both sides of the haloumi. Heat a large non-stick frying pan over medium-high heat until hot. Cook the haloumi in batches for 2-3 minutes each side until golden and soft. Remove to a board and cut into pieces.
Combine the Fioretto®, haloumi, rocket, tomato and hazelnuts on a platter and toss gently to combine. Spoon over the vinaigrette and season with pepper. Serve.
TipTip: This salad is delicious served with barbecue lamb, chicken or seafood