Finely slice the red onion and add to a jar or bowl with a sprinkle of salt. Pour over the red wine vinegar and enough water to cover the onions then place in the fridge for at least 30 mins.

Quarter the nectarines and slice the halloumi block down the middle so you have two flatter rectangles.

Heat a glug of olive oil in a medium pan over a medium heat and the halloumi halves. Leave to cook for at least 3 mins until golden and crispy then turn and cook the other side.

While the halloumi is cooking, add the dressing ingredients to a large salad bowl. Taste and adjust the seasoning, and add more honey for sweetness or vinegar for acidity to your preference.

Chop up the kale. Add the chopped kale and massage the dressing into the kale until coated. Top with the cooked lentils, pickled red onions, nectarines, mint leaves and pumpkin seeds.

Add the honey, chilli flakes and nigella seeds to the halloumi pan and cook for another minute until glazed all over. Remove from the pan and cut into thick slices.

Add the halloumi to the salad and toss everything together. Enjoy!