Cut the zucchini diagonally into ½ cm slices.

Heat a cast iron grill pan until very warm.

Meanwhile, spread out the slices of zucchini on a board and brush some olive oil on them.

Grill the slices by putting them in the grill pan without any overlap. Grill each slice on both sides until nicely charred. Sprinkle some salt over each slice as soon as it's ready and set aside to cool down a bit.

While the zucchini cool down, grate the halloumi using a coarse grater.

Heat a little olive oil in a frying pan and fry the grated halloumi, stirring occasionally, until it's crispy and golden — this is your halloumi crumble.

Put the grilled zucchini, rucola and whole basil leaves in a salad bowl. The zucchini can still be lukewarm, but make sure they've cooled down enough so they won't wilt the rucola and basil.

Drizzle some high quality olive oil and some white balsamic vinegar over it.

Shave some thin Parmigiano curls over the salad using a cheese slicer or peeler. Add the pecan nuts, cashew nuts and the halloumi crumble.