• Preheat oven to 200°C/180°C fan-forced
• Thinly slice cucumber (see ingredients) into half-moons.
• Thinly slice apple (see ingredients).
• Toast or grill pita bread 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 bread chunks. Toss to combine. 

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