Place the almonds in a dry frying pan and toast over a low heat until golden. Alternatively you can do this in the oven, for 10 minutes at 180°C/gas mark 4.

Put a griddle pan on a high heat. Cut the nectarines into quarters and griddle them on both cut sides, for a couple of minutes so that they are nicely charred. Transfer to a serving plate and drizzle with a little honey. Pick the mint leaves into a bowel with the rocket, and puck in the small leaves of glystrida. Squeeze over the juice of both the lemons and drizzle over a little extra virgin olive oil. Season well and toss together.

Finish by griddling the halloumi whole, for around 3-5 minutes on each side, until nicely charred all over. Transfer to a chopping board and cut into 1cm slices. Transfer the halloumi and scatter over the dressed leaves and toasted almonds. Serve straight away.