Mix the honey, orange juice, orange zest, lime juice, and lime zest in a bowl.
Slice the cucumber and hellim.
Slice the nectarines and toss with the cinnamon.
Toast the almonds in a dry pan until golden brown.
Add the cucumber, hellim, nectarines, almonds, pul biber, and mint to the dressing and toss to combine.
Sprinkle with sea salt flakes before serving.
