Chermoula Spiced Halloumi

a) Drain the halloumi, then cut it into slices (3 per person).
b) Place them into a small bowl of cold water and leave to soak.
c) In another small bowl, mix together the chermoula spice mix (use less if you don't like heat), three quarters of the honey and 1 tbsp of water per person. Set aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

a) Pop the cider vinegar and remaining honey into a large bowl with the olive oil for the dressing (see ingredients for amount).
b) Season with salt and pepper, mix well and set aside your salad dressing.
c) Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the halloumi and fry until golden, 2-3 mins each side.
c) Remove the pan from the heat and allow to cool slightly before pouring over the chermoula honey mixture.
d) Turn the halloumi to coat in the spiced honey.

a) Put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
b) Meanwhile, add the courgette, baby gem and tomatoes to the bowl of salad dressing.
c) Toss to coat.