• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook the eggs in boiling water until soft boiled, 8 minutes. Drain and cool in cold water.

• Meanwhile, slice cucumber into half-moons. Roughly chop cos lettuce. Slice avocado in half, scoop out flesh and roughly chop. • Cut halloumi into 1cm slices.

• Heat a large frying pan over medium-high heat. Toast slivered 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. Remove pan from heat, add the honey and turn halloumi to coat.

• Peel eggs, then cut into quarters. • In a large bowl, combine Dijon mustard, garlic aioli and a drizzle of white wine vinegar and olive oil. Add cos lettuce, avocado and cucumber to the dressing. Toss to combine and season to taste. • Divide creamy avo salad between bowls. • Top with honey halloumi, jammy eggs and toasted almonds to serve. Enjoy!