Cut the halloumi cheese into 1/2 cm thick slices.
Peel and dice the garlic cloves, chop the parsley.
To cook the cheese, heat a frying pan until hot and add a splash of olive oil. Add the cheese slices until golden brown on both sides. When golden brown, add the chopped garlic, parsley and season with black pepper.
Zest and juice the lemon.
Mix the egg yolks, dijon mustard, lemon zest and 2 tablespoons of lemon juice and salt in a bowl with a whisk. Gradually whisk in the sunflower oil. Continue until the mayonnaise is thick. Check the seasoning and add more lemon juice and salt if needed.
Wash the rocket leaves and spin in a salad spinner. Cut the cherry tomatoes in half. Peel and finely slice the red onion.
When the cheese is cooked dress the salad. Mix the tomatoes and red onion in with the rocket, season with Maldon sea salt and add a squeeze of lemon juice and a drizzle of extra virgin olive oil.
Place a small pile of the salad in the middle of the plate, place the halloumi slices on top and finish with a dollop of the mayonnaise.
«Halloumi cheese is great barbecued or chargrilled. Rub the cheese slices with a little oil and then grill for a couple of minutes on each side.»