Prepare the ingredients:

Wash the lettuce and dry in a salad spinner or using paper towels.

Cut halloumi cheese into 1/3 inch (8mm) slices, pat dry thoroughly with paper towels.

Cut pineapple into 1-inch (2.5 cm) cubes.

Cut avocado into slices.

Add all the ingredients for the dressing into a small/medium jar and shake intensely until well combined.

Toast almond flakes: place almonds flakes in a dry pan and cook over low heat for a of couple minutes or until lightly browned. Transfer immediately to a plate. Alternatively, you can toast the almonds in the oven which will produce evenly browned nuts. Bake them at 350°F (180°C) for about 6-8 minutes. Transfer immediately to a plate.

Cook halloumi and pineapple: Heat the oil over medium heat in a large frying pan. When hot add the halloumi slices on one side of the pan and pineapple cubes on the other side (you can also cook them separately). Cook halloumi until lightly browned on both sides, then drizzle honey over the cheese, sprinkle with cayenne pepper, salt, and black pepper. When it´s well-browned, transfer it to a plate. Cook pineapple until browned and soft, transfer to a plate. Let cool just a little.

Assemble: Place lettuce on a large plate, sprinkle lightly with salt. Top with avocado slices, halloumi slices, and pineapple cubes. Sprinkle with toasted almonds and pour over the dressing (shake well before pouring).

Enjoy!