Mandeliger Zucchini-Salat mit Halloumi

4 small zucchini (about 600 g), salt, sugar, 75 g almonds, 5 tablespoons olive oil, 250g halloumi cheese, 2 tablespoons lemon juice, 2 tablespoons wild garlic lemon pesto

Clean, wash and slice on the vegetable slicer the zucchini in thin slices. Mix in a bowl with 1/2 teaspoon salt and sugar. Let it stand for 10 minutes until the zucchini are soft.
Meanwhile, roast almonds until golden brown in a frying pan, remove and let cool. Slice the halloumi in slices about 1/2 cm thick. Heat 3 tablespoons oil in a pan and fry the halloumi for about 3 minutes, turning once. Drain on paper towels.
Mix the lemon juice and 2 tablespoons oil. Pour some zucchini water over it. Mix the lemon oil gently with the zucchini, maybe seasoning with salt. Serve with halloumi, sprinkle with the wild garlic pesto and the almonds.