Ingredients   

4 pears, cored and sliced lengthwise
4 cups rocket leaves
½ cup walnuts or pecans, lightly toasted & roughly chopped
1 block (200g) halloumi, sliced lengthwise
1 tablespoon olive oil

Dressing ingredients

1 teaspoon runny honey
1 tablespoon lemon juice
2 tablespoons olive oil

Method   

In a small jug whisk dressing ingredients together until well combined. Set aside

Preheat your barbecue grill (alternatively use a griddle pan over the stove) to medium heat. Drizzle with oil

Place pear and halloumi slices on and grill for 3 minutes each side

Place rocket leaves on a platter or in a salad bowl. Top with grilled pears and halloumi. Scatter on nuts and drizzle with dressing

Tip: if you want to make this salad more substantial, then add a can of lentils (rinsed and drained) over the rocket leaves for extra protein