• Thinly slice cucumber into half-moons. 
• Cut tomato into wedges. 
• Thinly slice radish. 
• Finely chop garlic.
• Cut halloumi into 1cm-thick slices.

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden,
2-3 minutes. Transfer to a small bowl. 

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. 
• Reduce heat to medium, then add garlic, a pinch of chilli flakes (if using) and the butter. Cook, turning halloumi to coat, until fragrant, 1-2 minutes

• In a large bowl, combine spinach & rocket mix, cucumber, tomato, radish, balsamic glaze and a drizzle of olive oil. Season to taste.
• Divide garden salad between bowls. Top with chilli-butter halloumi.
• Drizzle with dill & parsley mayonnaise and garnish with toasted almonds to serve. Enjoy!