Start by making your Honey Glaze for the ingredients to have time to infuse. Add all ingredients to a bowl and mix. Set aside. Season to taste.

Drizzle the vine tomatoes with Meze olive oil (1 tbs), coarse salt and balsamic vinegar in a roasting pan, add chopped parsley and roast on grill setting till the tomatoes are cooked. Stir gently every few minutes to coat with balsamic and olive oil.

Add the rocket leaves to a salad bowl and drizzle with Meze olive oil (1 tbs). Toss the leaves until they are all covered with the oil.

Pat the Haloumi dry with paper towel, cube and coat with a mix of white and black sesame seeds. Use a hot pan (the same pan used to toast the seeds) Add a drizzle of Meze Olive Oil (1tbs) and shallow fry the haloumi till golden brown. Turn as needed. Drain excess oil from fried haloumi on paper towel.

Place the roasted vine tomatoes on top of the rocket and lastly add the sesame crusted fried Haloumi. Serve immediately.

Enjoy!