Haloumi, pomegranate and rocket salad
1 tablespoon honey
1 tablespoon lemon juice
2 teaspoons Dijon mustard
180g pkt Lemnos haloumi, cut in half lengthways and thinly sliced
1 bunch rocket, leaves coarsely torn
50g baby spinach leaves
1 pomegranate, seeded
Lemon juice, mustard and 2 tbs oil in a screw-top jar and shake until well combined. Season with salt and pepper.
Heat the remaining oil in a large frying pan over high heat. Add the haloumi; cook, turning, for 2 minutes or until golden brown and heated through. Remove from heat.
Combine rocket and spinach in a large bowl. Drizzle with dressing and gently toss to combine. Arrange on serving plates. Top with haloumi and sprinkle with pomegranate seeds. Serve immediately.