Dry roast pine nuts in a frying pan on medium heat until fragrant and brown (you will need to watch to ensure they don't burn). When ready set aside.
In a small saucepan, add balsamic vinegar and sugar, stirring until sugar has dissolved. Bring to the boil, and then turn to a simmer until mixture reduces and thickens. Once cool, be sure to remove from heat and transfer to your serving jug, as it will thicken further on standing.
Arrange rocket leaves in your salad bowl or serving plate. Covering to create a nice bed for the luscious watermelon-halloumi combo.
Cut watermelon into thick bite-sized cubes (about 3 cm) and arrange on top.
Slice halloumi into the bite-sized cubes of the same size as your watermelon. Heat a dry non-stick pan on medium heat. place halloumi cubes in pan, and allow to cook on one side until golden brown. (Note the natural fats will release on cooking, this is perfectly normal. Usually when this is evaporated it is time to turn).
Scatter halloumi cubes in between watermelon on your salad bowl. Tear mint leaves over and sprinkle pine nuts. Drizzle with balsamic reduction (or leave off so guests can serve themselves). Serve immediately.