1.Drain vegetable antipasto in strainer over small bowl, reserve ⅓ cup of the oil. Chop vegetable antipasto finely.
2.Heat 1 tablespoon of the reserved oil in wok, stir-fry chicken, in batches, until browned all over and cooked through. Cover to keep warm. Stir-fry pine nuts in wok until lightly browned. Remove from wok.
3.Preheat grill. Cut bread into 1cm slices, grill until browned both sides.
4.Cut haloumi crossways into 16 slices. Heat 1 tablespoon of the reserved oil in wok, cook haloumi, in batches, until browned both sides.
5.Place vegetable antipasto, chicken, bread and haloumi in large bowl with rocket, artichoke and tomatoes, toss gently to combine. Drizzle with combined remaining oil and vinegar, sprinkle with pine nuts.
If there is not enough oil in the mixed vegetable antipasto to make ⅓ cup, add olive oil to make up the required amount.Note