1.Drain haloumi; pat dry with paper towel. Cut lengthways into eight slices. Toss in oil; season with freshly ground black pepper.
2.Make honey and lemon dressing by adding ingredients to a jar and shaking well to combine. Season to taste.
3.Separate outer witlof leaves; halve small centres. Place witlof in a large bowl with kohlrabi and half the dressing; toss gently to combine.
4.Cook haloumi, in batches, on a heated grill plate (or barbeuce or frying pan) over high heat for 1 minute each side or until golden. Drizzle with honey; cook for a further 15 seconds or until beginning to colour. Remove from heat; thinly slice half the haloumi.
5.Layer haloumi, witlof mixture and nectarine slices on a large platter. Drizzle with remaining dressing and sprinkle with dukkah.
If nectarines or peaches are out of season, use nashi, pears or champagne melon. If you are using slightly under-ripe nectarines, peaches or pears, brush them with a little oil and honey then grill for 1 minute to help soften the flesh and release their flavour.