• Trim green beans. Chop broccoli (including stalk!). Finely chop garlic. Slice lemon into wedges. • In a small bowl, combine dried oregano, the honey, a good squeeze of lemon juice and a splash of water. • In a medium bowl, place haloumi and cover with water to soak.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. Season all over with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove from heat, and add lemon herb glaze, turning haloumi to coat.

• Meanwhile, in a second large frying pan, heat a drizzle of olive oil over high heat. • Cook green beans and broccoli, tossing, until tender, 6-7 minutes. • Add garlic and a pinch of chilli flakes (if using) and cook, until fragrant, 1 minute. Season with salt and pepper. TIP: Add a dash of water to help speed up the cooking process.

• Divide herby lemon haloumi and garlic greens between plates. • Spoon over any remaining glaze from pan. Sprinkle over flaked almonds. Serve with any remaining lemon wedges. Enjoy!