Remove the seeds from the sweet pepper and slice the flesh into thin strips.
Slice the carambola. Heat a frying pan and toast the pine nuts on a medium heat for about 3 mins.until golden brown. Cool on a plate. Slice the tomatoes into wedges. Slice the cucumber thinly.
Squeeze the lime. Combine the honey oil, mustard sugar and olive oil to make a dressing. Season with the lime juice, salt and pepper. Mix the salad leaves with the sweet pepper, tomato and cucumber. Drizzle with the dressing. Divide the carambola over salad. Scatter with the pine nuts.
