Cut the halloumi into coarse slices and fry briefly on both sides in a pan over medium heat with olive oil until the halloumi turns brown. Then drizzle the halloumi with the lemon juice.
Put the walnuts in a plastic bag and hit the bag with a rolling pin or something similar to roughly chop the walnuts. Arrange the halloumi and rocket on plates. Sprinkle the walnuts on the rocket. Then sprinkle the rocket with 2 tablespoons of balsamic vinegar (2 tablespoons per serving).
This recipe also goes well with air-dried ham or tomatoes (preferably sun-dried tomatoes, which were pickled in oil and garlic).
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