Step 1 Preheat a chargrill pan over a medium-high heat. Lightly brush the haloumi slices with 1 tablespoon of the olive oil. Cook on the grill for about 2 minutes each side or until golden char marks appear. Set aside to cool slightly. Step 2 Mix the cooled haloumi with the peas, parsley, fennel, red onion, orange zest, juice and the remaining olive oil. Season with salt and pepper, toss until well combined. Just before serving, top with chopped almonds. Serve with lemon wedges.
