Make the salad dressing by combing the olive oil, lemon juice, honey, mustard, salt, and pepper with a whisk. Mix everything until well-combined and set aside for now.

Toast the flaked almonds in a non-stick pan over medium heat for a couple minutes. Stir them regularly and watch them carefully so you don’t burn them (they can quickly go from nicely toasted to burned). Once toasted, transfer them to a cool plate so they don’t keep toasting and burning in the hot pan.

Peel the oranges and then, using a pairing knife, cut the orange slices/segments (leaving the white membrane out).

Combine the (washed and dried) arugula and butterhead lettuce in a large serving bowl or platter.

Thinly slice the red onion and add the onion and orange segments/slices to the top of the arugula-butterhead lettuce mix.

Chop the mint finely and sprinkle over the salad.

Give the salad dressing we made in ‘step 1’ a quick stir/whisk, and drizzle it over the salad.

Slice the halloumi into 8 slices.

To a hot pan (preferably a grill pan if you have one but any pan will work) over medium-high heat, add 1 tbsp of olive oil and, once the oil is hot in a few seconds, the halloumi slices. Fry or grill the halloumi on each side for a couple minutes until you get a golden crust.

Top the salad with the halloumi slices and toasted flaked almonds.