• In a medium bowl, place haloumi and cover with water to soak.
• Trim green beans. Thinly slice zucchini into sticks. Finely chop garlic. Slice lemon into wedges.
• In a small bowl, combine dried oregano, the honey, a good squeeze of lemon juice and a splash of water.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes each side.
• Add lemon herb glaze and cook, turning to coat, until fragrant, 1 minute.

• Meanwhile, in a second large frying pan, heat a drizzle of olive oil over high heat.
• Cook green beans and zucchini, until tender, 4-6 minutes.
• Reduce heat to medium, then add garlic and chilli flakes (if using) and cook until fragrant, 1 minute. Season with salt and pepper.

TIP: If your pan is getting crowded, cook veggies in batches for the best results!

• Divide herby lemon haloumi and garlic greens between plates. Spoon over any remaining glaze from pan.
• Sprinkle over flaked almonds. Serve with any remaining lemon wedges. Enjoy!