To make the dressing, combine 3 tablespoons of the oil, lemon juice, honey and ½ teaspoon of the paprika in a large bowl. Season and whisk to combine. Add the tomatoes and Qukes®, stir to coat. Set aside.
Place the haloumi, lemon rind, remaining oil and paprika in a bowl. Toss to coat. Heat a large non-stick frying pan over high heat. Add the haloumi, cook in batches for 2 minutes each side or until golden.
Combine the rocket and mint leaves, pile into the centre of 4 serving plates. Top with haloumi then spoon over the marinated tomato and Qukes®. Serve.