• In a medium bowl, place haloumi and cover with 
water to soak.
• Thinly slice red onion (see ingredients).
• In a small bowl, combine the white wine 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 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 haloumi 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!