Halve the ciabatta horizontally and toast under the grill until lightly charred. Drizzle with olive oil then tear into small chunks.
Halve the apricots and remove the stones if using fresh ones. Cut in half again and place in a large mixing bowl. Tear in the mint leaves, add the rocket or salad leaves and the torn toasted bread.
Squeeze over the juice of the lemon and season well. Dress with 2 tablespoons of extra virgin olive oil, toss together and spread out over a platter.
Slice the halloumi into 1½cm slices. Place a large frying pan on a medium heat and drizzle in a little olive oil. Lay in the halloumi slices and fry for around 3-4 minutes, or until golden underneath. Gently flip each slice over and repeat.
Drizzle with the honey for the last minute. Place the halloumi on and around the salad and serve straight away.