PREPARATION

1. Slice the zucchini into rounds, sprinkle with a pinch of salt and pepper, and fry in a drizzle of olive oil for a few minutes on both sides. Ensure the zucchini slices are spread out in a single layer in the pan, so fry them in two batches.
2. Cut the nectarines in four and fry them on both sides until they are nicely colored.
3. Cut the tomatoes in four and add them to a large salad bowl along with the nectarine and zucchini.
4. Cut the halloumi into thin slices. Sprinkle both sides with sesame seeds and a pinch of chili flakes. Heat a drizzle of olive oil in a frying pan and fry for a few minutes on both sides until golden brown. In the last minute, add a teaspoon of honey to caramelize the halloumi. Spread the halloumi over the salad.
5. Optional: Slice the shallot into thin rings, rinse under cold water, and add to the salad.
6. Finish the salad with coarsely chopped dill, basil leaves, a drizzle of extra virgin olive oil, a splash of white vinegar, a pinch of (Maldon) sea salt, and pepper. Optionally, add an extra teaspoon of honey and serve!