Persimmon Haloumi Salad with Jazz Apple Slices

2 persimmons, cut into wedges
1 Jazz apple, cored and sliced
120g mixed salad leaves (mesculin, baby spinach, etc.)
1/2 avocado, sliced
8 cherry tomatoes, halved
1/4 cup seeds, toasted (pumpkin or sunflower work well)
100g halloumi cheese, cut into strips
2 tablespoons avocado oil
Juice of half a lemon

1. Place salad leaves into a large serving bowl
2. Layer over avocado, apple, cherry tomatoes and persimmon
3. Grill the halloumi strips in a pan until golden and add to the top of the salad
4. Whisk together the lemon juice & avocado oil. Just before serving, drizzle the dressing over the salad and sprinkle with seeds