Preheat the oven to 200°C, 400°F, gas mark 6. Tear the bread into rough pieces of about an inch or so and scatter into a roasting tin. Drizzle the bread with a little olive oil, then toss with a good pinch of sea salt, and bake for 10 minutes or until crunchy. Trim the bottoms of the little gems, and then break up each one keeping the leaves whole. Give the watercress and lettuce leaves a quick wash, then a dry in a salad spinner and lay on a large serving plate. Cut the tops off the fennel and hang on to the feathery parts. Trim the bottom of each bulb and discard the scruffy outer leaves. Cut the bulb in half and slice as thinly as possible from the root to the tip, then add to the rest of the leaves. Next, fry the slices of halloumi on both sides in a little olive oil until golden, and then drain on kitchen paper. Add the halloumi and croutons to the serving plate. Season, give the whole lot a gentle toss, and then drizzle over the crème fraîche dressing. Chop the fennel tops and bash the pomegranate to get the seeds out, and then scatter the fennel and seeds over the salad.