Grilled halloumi with courgette, peach and burnt-butter almonds

Serves six to eight

• 6 small courgettes
• 4 peaches
• 1 big handful mint leaves
• 1 large lemon
• 4 tbsp extra-virgin olive oil
• 20g butter
• 0 freshly ground black pepper
• 50g skin-on almonds
• 0.25 tsp paprika
• 500g halloumi

Step 1
Light the barbecue an hour before you want to eat (failing that, use a griddle pan).

Step 2
Peel the courgettes into long, thin strips with a vegetable peeler, rotating them as you do so and stopping before you get to the seedy centre (keep the middles for stewing in olive oil for a soup or side dish the next day).

Step 3
Put the ribbons in a salad bowl with the peach wedges, mint, lemon juice and three tablespoons of oil, toss gently but thoroughly and set aside.

Step 4
Put a small frying pan on a medium heat, add the butter and season generously.

Step 5
Swirling the pan constantly, melt the butter and cook for two to three minutes, until it starts darkening.

Step 6
Add the chopped almonds and paprika, cook for another minute or two, until the butter is a dark, biscuity colour and the almonds are golden, then scatter over the salad.

Step 7
Rub the slices of halloumi in the remaining tablespoon of oil, then lay on the hottest part of the barbecue (or on a heated griddle pan).

Step 8
Grill for 30-60 seconds on each side, until char marks appear and the cheese softens.

Step 9
Cut each halloumi slice in half, toss into the salad and taste: you may want a scrunch of black pepper, a sprinkling of sea salt, a squeeze more lemon or a touch more olive oil.

Step 10
Adjust accordingly and serve at once.