• In a medium bowl, place haloumi and cover with water to soak.
• Thinly slice red onion.
• 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 bake-at-home ciabatta into bite-sized chunks.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• Cook ciabatta until golden and slightly crispy, 5-6 minutes. Season to taste.
• 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. 

• Return frying pan to medium-high heat with a drizzle of olive oil.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
• Drain haloumi and pat dry. Cut the 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 and add the honey and a splash of water, turning to coat.

TIP: Patting the skin dry helps it crisp up in the pan! 

• 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 rainbow Kumato salad between bowls. Top with seared haloumi and salmon.
• Garnish with pine nuts. Enjoy!