• 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 frying pan to a medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side (cook in batches if your pan is getting crowded). • Reduce heat to medium and 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 baby spinach & rocket leaves, 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 over dill & parsley mayonnaise and garnish with flaked almonds. Enjoy!