Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges. Place the potato, a drizzle of olive oil and 1/2 the Italian herbs on a lined oven tray. Season with salt and toss to coat. Bake until tender, 20-25 minutes.

While the wedges are baking, thinly slice the red onion (see ingredients). In a small bowl, combine the red wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion and stir to coat. Set aside until serving.

Thinly slice the cucumber into half-moons. Thinly slice the pear.

In a large bowl, combine a splash of the pickling liquid and a drizzle of olive oil. Add the spinach & rocket mix, cucumber and pear. Season with salt and pepper.

Cut the haloumi into 4 steaks (slice into 2 thin rectangles, then cut each rectangle in half). In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the haloumi until golden brown, 1-2 minutes each side. Reduce the heat to medium and add the honey and remaining Italian herbs. Cook, turning, until fragrant 1 minute.

Drain the pickled onion, add to the salad bowl and toss to combine. Divide the herby wedges, salad and haloumi between plates. Top with some of the tzatziki. Sprinkle over the flaked almonds. Serve the remaining tzatziki on the side.