• In a medium bowl, place haloumi and cover with
water to soak.
• Thinly slice red onion (see ingredients).
• In a small bowl, combine the vinegar and a good
pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add it
to pickling liquid. Add enough water to just cover
onion. Set aside.

• Thinly slice Kumato into wedges.
• Slice avocado in half, scoop out flesh and thinly
slice.
• Finely chop garlic.

• Cut or tear sliced sourdough (see ingredients) into
bite-sized chunks.
• In a large frying pan, heat a generous drizzle of olive
oil over medium-high heat.Cook sourdough until
golden and slightly crispy, 5-6 minutes. Season to
taste with salt and pepper.
• In the last minute of cook time, add garlic, a pinch
of chilli flakes (if using) and another drizzle of olive
oil, tossing until fragrant. Transfer to a bowl.

• Drain haloumi and pat dry. Cut haloumi into
1cm-thick slices.
• Return frying pan to medium-high heat with a
drizzle of olive oil.
• Cook haloumi until golden brown, 1-2 minutes
each side.
• Remove pan from heat, then add the honey and a
splash of water, turning to coat.

• Drain pickled onion.
• In a large bowl, combine basil pesto and a good
drizzle of olive oil.
• Add spinach & rocket mix, Kumato, avocado,
pickled onion and croutons. Toss to combine and
season to taste.

• Divide pesto Kumato salad between bowls.
• Top with honey haloumi.
• Garnish with pine nuts to serve. Enjoy!