Preheat oven to 200C fan-forced. Arrange the Fioretto in a single layer in a roasting pan. Combine 2 tbs 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.
