Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat.When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Meanwhile, cut ciabatta into 1/2-inch pieces.Add ciabatta and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Toast in the middle of the oven, until croutons are golden, 6-8 min.

Meanwhile, peel clementines, then separate into sections.Thinly slice half the chives (all for 4 ppl).Strip half the mint from stems, then roughly chop (all for 4 ppl).Halve halloumi lengthwise, then cut into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then thoroughly pat dry with paper towels.

Heat the same pan (from step 1) over medium. When hot, add halloumi to the dry pan. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook until golden-brown, 2-3 min per side. Remove from heat.

Meanwhile, add chives, mustard, vinegar, honey and 2 tbsp (4 tbsp) oil to a small bowl. Season with salt and pepper, to taste, then whisk to combine.When halloumi is done, add croutons, spring mix, clementines and mint to a large bowl. Drizzle half the vinaigrette over top, then toss to combine.

Divide salad between plates. Top with halloumi. Drizzle remaining vinaigrette over top. Sprinkle with toasted almonds.