• Roughly chop cos lettuce and tomato. Slice cucumber into half-moons. Slice lemon into wedges. Finely chop garlic. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer to a large bowl.

• Cut or tear wholemeal panini into bite-sized chunks. • Return the frying pan to medium-high heat with a generous drizzle of olive oil. Cook panini until golden and slightly crispy, 4-5 minutes.

• Meanwhile, add mayonnaise to the bowl of garlic oil, along with dijon mustard (see ingredients) and a squeeze of lemon juice. Whisk to combine and season to taste. • Add cos lettuce, tomato, cucumber and croutons to the dressing. TIP: Toss the salad just before serving to keep the leaves and croutons crisp.

• Cut haloumi into 1cm slices. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, add the honey and turn haloumi to coat.

• Divide Ceasar-style salad between bowls. Top with honey-glazed haloumi. • Sprinkle over toasted almonds. Serve with remaining lemon wedges. Enjoy!