In the jar of a blender, place 6 oz of the blueberries along with the sherry vinegar, honey and salt and blend. With the blender running on low speed, drizzle in the olive oil and blend until it just becomes emulsified, this will take under a minute. Pass the dressing through a sieve if you wish and set aside. You could make the dressing a day in advance, if you wish, keeping it in an airtight container in the refrigerator and shaking well before using. Makes about 1 1/4 cups dressing.

Toss the greens, red onions and dried blueberries with a few tablespoons of the Blueberry Salad Dressing and arrange on a platter. In a small bowl, mix the blueberries in 1/4 cup of the dressing and set aside.

Preheat the grill pan or grill. Brush the halloumi cheese with olive oil on both sides and lightly season with salt. Place the cheese on the grill and cook for about 3 minutes per side, or until it has grill marks and is beginning to melt. Sprinkle the cheese with 1/2 tablespoon of thyme, and transfer to the platter of greens.

Drizzle the dressed blueberries over the salad, garnish with remaining thyme, the chopped mint, and the feta cheese.

Serve immediately with wedges of lemon to squeeze over the halloumi, warm pita bread and additional dressing on the side.