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Trim the broccoli, then put into a large, heatproof bowl and cover with just-boiled water for 3 minutes. Drain.
Toast the pistachios in a large frying pan, then tip out and cool.
Place the wiped-out pan over a high heat and sear the broccoli for 2-3 minutes until the edges catch. Return to the bowl.
With the pan on medium, add the peach slices and sear for 2 minutes, stirring occasionally, until golden.
Drizzle ½ tsp honey into the pan for the final 30 seconds of cooking, then tip onto the broccoli.
Heat a drizzle of oil in the pan and cook the halloumi for 2-3 minutes, turning until golden on each side. Add to the bowl.
Crush the pistachios, then mix half with the remaining honey, the lemon juice and the oil in a small bowl to make the dressing.
Finely chop 6 peach slices, add to the bowl, then season.
Heat the wheatberries, lentils and green vegetables according to pack instructions.
Spoon the wheatberries over a large platter. Arrange the broccoli, peach slices and halloumi on top.
Drizzle over the dressing, scatter over the mint and remaining pistachios, then serve with lemon wedges for squeezing over.