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Get all of your toppings chopped / prepped and set out on the table before you start cooking.
Prepare the tahini yogurt sauce by whisking together all of the ingredients in a small bowl. Add warm water to thin out as needed - I like to leave it quite thick for spreading on the base of the flatbreads but then thin it out to make it more drizzle-able for topping.
Heat the flatbreads by placing them in a hot pan for 30 seconds on each side. Add them to a plate and spread some of the sauce over the top of them. Add a mound of arugula / rocket and set aside while you make the halloumi.
Fry the halloumi. Heat a very thin layer of oil in a large pan over a medium heat. Cut the halloumi into 6 slices and place down in the pan. Allow them to fry, undistributed, for 2 minutes until golden and then flip over and fry the other side. Once golden, drizzle some of the hot honey over the halloumi and flip again. Fry for another 15-30 seconds until the honey has caramelized.
Add three slices of halloumi to each flatbread and then load up with the toppings. Spoon some additional tahini yogurt sauce over the top, and then a drizzle of hot honey. Serve immediately.