Zest and juice one of the lemons and add to a small bowl with the honey. Stir to combine and set aside.

Heat 2 tsp olive oil in a large non-stick frying pan on medium heat. Cut other lemon in half and add to pan, cut side down, until lightly charred. Set aside.

Lightly wipe out pan and add another drizzle of oil. Add haloumi and cook for 1-2 minutes on each side until golden. Add thyme leaves to pan for the final minute. Set haloumi aside on a plate.

Add cherry tomatoes to the hot pan and cook for a few minutes until skins are slightly charred and blistered. Add balsamic vinegar and shake the pan to coat tomatoes. Add honey and lemon mixture to the pan and let it bubble for a minute or two until syrupy.

Divide rocket between plates and arrange glazed haloumi on top. Spoon over cherry tomatoes and honey glaze. Season with freshly ground black pepper and sprinkle over toasted almonds. Serve with charred lemon halves for squeezing.