Griddled peach salad with honeyed halloumi croutons

Heat 1 tbsp oil in a large pan over a medium-low heat; add the walnuts and cook for about 2 minutes until toasted. Use a slotted spoon to transfer to a bowl (leaving the oil in the pan); set aside. In the same pan, cook the onions for 8-10 minutes, stirring occasionally, until softened. Add the garlic and fry for a further 1-2 minutes. Pour in the stock, bring to the boil, then add the couscous. Stir briefly and remove from the heat. Cover and leave to soak for 10 minutes, then take off the lid and leave to cool.

Meanwhile, bring a small pan of salted water to the boil and prepare a bowl of iced water. Cook the broad beans in boiling water for 3-4 minutes until just tender. Drain, plunge into the iced water, then drain again.

In a small bowl, whisk together all the dressing ingredients, apart from ½ of the thyme. In a separate bowl, combine the broad beans with the cucumber and avocado, then gently toss through 2 tbsp of the dressing. Roughly chop the walnuts and add to the cooled couscous along with the remaining dressing; stir and set aside.

Heat a griddle or nonstick frying pan over a medium-high heat. Brush the peaches with 1 tbsp oil, then sear on the cut sides for 2-3 minutes until lightly charred. Transfer to a plate to cool. Put the pan back on a medium heat and add the remaining ½ tbsp oil. Fry the halloumi, turning often, until golden on all sides (3-4 minutes). Drizzle over the honey, scatter over the reserved thyme and toss until sticky and coated.

To assemble, spoon both pots of tzatziki into a large serving bowl (ideally glass). Top with the dressed grains, followed by the broad bean mixture, peaches and salad, then scatter over the halloumi ‘croutons’.