Heat a frying pan and toast the pine nuts on a medium heat for about 3 mins. until golden brown. Cool them on a plate.
Cut the roll open and fill with the rocket. Alternate slices of tamarillo and slices of brie on top of the rocket. Drizzle with the honey, sprinkle with pepper and pine nuts.
Variation tip: Replace the brie with a blue-vein cheese such as Roquefort or Gorgonzola or with a soft goat's cheese.
