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Roll the sliced halloumi in flour until coated then tap off excess
Dip in beaten egg, then place on a plate of cornflake crumbs, making sure each side is covered.
Repeat with the rest of the halloumi.
Place the boursin and milk in a bowl and whizz up with a hand blender until creamy and spreadable.
Fry the halloumi for 2-3 minutes on each side until crisp and golden brown.
Place the honey, chilli flakes and vinegar into a pan and gently heat until bubbling. Pour the hot honey into a bowl, just before you need it.
Heat the croissants in the oven or airfryer and cut them in half, opening them up for filling.
Spoon a layer of the creamy Boursin in the croissant. Top with crispy halloumi. Drizzle it in hot honey and finish with some salad leaves.