1Prepare the dressing: In a small food processor or blender, combine pistachios, 2 tablespoons of olive oil, lime juice, minced garlic, honey (or maple syrup if using only in the dressing), a pinch of sea salt, and a dash of black pepper. Blend until smooth. Add 1-2 tablespoons of water if needed to reach a pourable consistency.

2Prepare harissa glaze: In a small bowl, mix the harissa paste with 1 teaspoon of olive oil and the remaining honey/maple syrup (if not fully used in dressing). Set aside.

3Pan-sear Halloumi: Heat the remaining 1 tablespoon of olive oil in a non-stick pan over medium-high heat. Add the halloumi slices and sear for 2-3 minutes per side until beautifully golden brown.

4Glaze Halloumi: During the last minute of cooking the halloumi, brush generously with the prepared harissa glaze, flipping once to ensure even coating. Remove from pan and set aside.

5Assemble the salad: In a large bowl, gently combine the rocket, thinly sliced red onion, and quartered fresh figs.

6Dress and plate: Arrange the salad mixture evenly onto individual plates. Top with the warm harissa-glazed halloumi slices.

7Garnish: Drizzle generously with the pistachio-lime dressing. Finish with the chopped fresh mint leaves and a sprinkle of lime zest.