Heat the oil in a fry pan, add the haloumi and cook over a medium heat until crisp and golden brown on both sides.
Remove from the heat and drizzle with the lemon juice.
Place the rocket and tomato into a bowl.
Whisk together the olive oil, lemon juice, vinegar, honey and half of the GREEN. Pour over the rocket and toss well to coat the rocket in the dressing.
Stack the haloumi onto individual plates, top with the rocket salad and sprinkle with the remaining GREEN.