Clean and wash the courgettes and slice them lengthwise into thin slices on a vegetable slicer. In a bowl, mix 1⁄2 tsp. salt and sugar in each. Leave to stand for approx. 10 minutes until the courgettes are softer and draw water.
Meanwhile, roast the almonds in a pan without fat until golden brown, take them out and let them cool down. Cut Halloumi into approx. 1⁄2 cm thick slices. Heat approx. 3 tbsp. oil in a frying pan and fry Halloumi for approx. 3 minutes, turning once.
Drain on kitchen paper.
Mix lemon juice and 2 tablespoons of oil. Drain zucchini water a little. Carefully mix lemon oil into the zucchini, season with salt if necessary. Arrange on plates with Halloumi. Sprinkle with wild garlic and lemon pesto and sprinkle with almonds.