• 60ml (1/4 cup) olive oil
  • 2 tbs fresh lemon juice
  • 1 tbs honey
  • salt and pepper, to season
  • 1 tomato, seeded, finely chopped
  • 2 x 250g pkts haloumi
  • Baby rocket leaves, to serve
  • Make the salsa: Combine olive oil, lemon juice, and honey in a small jug. Season with salt and pepper. Stir in tomato.
  • Sizzle the haloumi: Cut haloumi into 1cm-thick slices. Preheat a chargrill or barbecue grill on medium-high. Lightly spray haloumi slices with olive oil spray. Cook the haloumi for 2 minutes each side or until golden. Be careful not to overcook or it may become rubbery.
  • Top & serve: Transfer the haloumi to a platter. Spoon over the salsa and serve immediately with baby rocket leaves.