- Preheat the oven to 180 degrees.
- Place the quartered pears on a baking tray lined with parchment.
- Add the butter pieces on top and drizzle over the honey.
- Roast for 25 minutes.
- 10 minutes before the end, add the halloumi pieces and return to the oven.
- Remove from the oven and combine in a bowl with the rocket, red onion, basil leaves and pumpkin seeds.
- Whisk the dressing ingredients together, mix into the salad and serve on toast.
3 pears, quartered
1 tbsp of butter
2 tbsp of honey
1 cup of halloumi, chopped into large chunks
3 cups of rocket
1/2 a red onion, sliced
1/4 cup of pumpkin seeds
Small handful of basil leaves, torn
3 slices of toast
Dressing
2 tbsps of extra virgin olive oil
1 tbsp of balsamic vinegar
1 tsp of honey