• 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!