Seared Halloumi and Fig Salad with Balsamic Glaze

1. Toast the Pine Nuts

1. Place a dry non-stick frying pan over medium-low heat.
2. Add the pine nuts and toast for 2 to 3 minutes, tossing constantly until golden brown and fragrant. Immediately transfer to a small bowl to prevent burning.

2. Make the Dressing

1. In a small jar or bowl, whisk together the extra virgin olive oil, runny honey, a pinch of sea salt, and freshly cracked black pepper until fully emulsified.

3. Sear the Halloumi

1. Pat the halloumi slices completely dry with paper towels.
2. Heat the neutral cooking oil in the skillet over medium-high heat.
3. Add the halloumi slices in a single layer and sear for 2 minutes per side, or until a deep, crisp golden crust develops.
4. Remove from the pan and let drain briefly on paper towels.

4. Assemble and Serve

1. Scatter the baby rocket over a wide serving platter.
2. Lightly drizzle half of the honey-olive oil dressing over the greens and toss gently.
3. Arrange the warm seared halloumi slices and fresh fig quarters artfully over the salad bed.
4. Scatter over the toasted pine nuts and pomegranate seeds.
5. Drizzle the remaining dressing, then finish with an artistic criss-cross drizzle of rich balsamic glaze. Serve immediately while the cheese is warm and crisp.