Nectarine, halloumi & hazelnut salad

A delicious accompaniment to chicken or fish, this salad can be prepped ahead and thrown together just before serving. 6 tbsp olive oil

4 tbsp lemon juice

1 large and 1 small clove garlic, minced

Zest of 1 lemon

200g block halloumi, cut into cubes

90g ciabatta bread, torn into pieces

1 tsp sumac, plus extra to serve

1 tbsp apple cider vinegar

1 tsp honey

1 tsp dijon mustard

50g hazelnuts, roasted, skins rubbed off

120g baby rocket leaves

1⁄4 cup buckwheat, cooked to packet instructions (substitute with rice, quinoa, etc)

1⁄2 cup each mint and basil leaves

1⁄2 small red onion, finely sliced

4 ripe but firm nectarines, cut into thin wedges

In a small bowl combine 1 tablespoon olive oil, 1 tablespoon lemon juice, the large minced garlic clove and the lemon zest. Add the halloumi and mix well to coat the cubes. Leave to marinate for several hours or, even better, overnight.

Heat 2 tablespoons olive oil in a heavy-bottomed frying pan and fry the bread until browned and crunchy. Sprinkle over the sumac and season with sea salt then set aside.

To make the dressing, in a small jar combine the remaining 3 tablespoons lemon juice with the remaining 3 tablespoons olive oil, the vinegar, honey, mustard and the minced small garlic clove. Season with salt and pepper and shake to combine.

Finely chop half the hazelnuts and add them to the dressing. Roughly chop the remaining hazelnuts.

Heat a heavy-bottomed frying pan, remove the halloumi from the marinade and cook on all sides until golden.

To make the salad, put the rocket leaves on a large serving platter and scatter with the buckwheat, herbs, red onion, halloumi and bread. Add the nectarine and roughly chopped hazelnuts, drizzle over the dressing then serve immediately, with extra sumac if desired.

Serves 6 as a side