Cook the Pasta according to the package instructions and drain. Set aside.
Preheat the oven to 180o
In a large bowl, put the carrots, chickpeas, chili flakes, lime zest and 1 tbsp olive oil, and then season with sea salt and pepper. Place on a baking sheet and roast until the carrots are cooked and starting to char, set aside.
Heat the remaining oil in a pan and fry the halloumi until it becomes golden on both sides. Set aside.
In a small bowl, whisk together the yoghurt, tahini, cumin and honey; season with salt.
Place the pasta on a serving plate and top with roasted carrots, chickpeas and fried halloumi. Drizzle the dressing and sprinkle with sumac. Dot with pomegranate rubies and serve.