Tip the pumpkin seeds into a small saucepan. Place it on a medium heat and toast the seeds for 2-3 mins till popping and fragrant smelling. Add ½ tsp ras el hanout and a pinch of salt. Swirl in 1 heaped tsp honey. Simmer for 2 mins. Spoon the honeyed seeds onto a baking tray to cool.

Cut all the way around the equator of the nectarines. Twist the nectarines open. Remove the stones, then cut it into thin circular slices. Warm a griddle or frying pan over a medium heat. When hot, place slices of the nectarine into the pan. Cook for 2-3 mins on each side till slightly blackened. Put on a plate and repeat with the remaining slices.

Zest and juice the orange into a bowl. Whisk in 1 tbsp olive oil with a pinch of ras el hanut and salt. Taste and add a swirl of honey if needed.

Finely slice the coriander stalks and tear the leaves. Toss through the rocket with the orange dressing. If the seeds have set, break them up into shards. Top with the nectarines and pumpkin seed brittle.