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Preheat the oven to 180ºC
Place the sourdough pieces into a bowl, add a good drizzle of olive oil, season with salt and pepper and toss well to coat. Spread out onto a tray and bake for 20-25 minutes, until crispy. Set aside
While the croutons are cooking, heat a large frypan over medium heat and add a good drizzle of olive oil and add the zucchini and cook for 2-3 minutes on each side. Remove from the pan then add the corn kernels and cook, stirring occasionally until slightly charred. Set aside
Make the dressing by placing all ingredients into a jar and shake well to combine
Assemble the salad by placing lettuce, tomato, cucumber, peaches, zucchini, corn and croutons into a larger serving bowl. Add the dressing and toss to coat
To cook the haloumi, heat a frypan over medium heat, add a drizzle of olive oil then add the haloumi. Cook for 1-2 minutes on each side, until golden brown. Add the honey and toss to coat the haloumi. Cook for a further 2 minutes until slightly sticky. Add to the top of the salad and enjoy