• Preheat oven to 200°C/180°C fan-forced • Thinly slice cucumber into half-moons. • Thinly slice apple. • Cut wholemeal panini in half lengthways. Toast or grill to your liking, then cut or tear into bite-sized chunks. • Cut halloumi into 1cm-thick slices. • In a medium bowl, combine halloumi, Middle Eastern seasoning, a pinch of salt and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. 

• In a second medium bowl, combine a drizzle of white wine vinegar, the honey and a drizzle of olive oil. Season with salt and pepper.
• Add mixed salad leaves, cucumber, apple and pita croutons. Toss  to combine.

• Divide pita crouton salad between bowls.
• Top with Middle Eastern halloumi.
• Drizzle over creamy pesto dressing and sprinkle with grated Parmesan cheese to serve. Enjoy!