Preheat the convection oven to 150°C (300°F) with the fan setting on.

Add 100 g honey, 60 ml tahini, 60 ml olive oil, and 40 g brown sugar to a mixing bowl.

Stir the honey mixture until roughly combined; small separated areas are acceptable.

Combine 200 g rolled oats, 75 g hazelnuts, 200 g raw almonds, and 70 g pumpkin seeds in the baking pan.

Pour the honey mixture over the oat mixture and stir until the ingredients are evenly coated.

Bake the granola for 25 min at 150°C (300°F), fan setting.

Stir the granola thoroughly, then return it to the oven.

Bake for 25 min more, until the granola is toasted and fragrant.

Cool the granola completely in the pan, then mix in 80 g raisins.

Transfer the cooled granola to a storage jar with a lid.

Add 60 ml olive oil, lemon juice, apple cider vinegar, 1 tablespoon honey, Dijon mustard, salt, and black pepper to the small jar.

Seal the jar and shake vigorously until the dressing is emulsified.

Slice the 2 nectarines and thinly slice the small red onion on a cutting board.

Place the spinach leaves, arugula leaves, sliced red onion, mint leaves, two-thirds of the nectarines, two-thirds of the feta cheese, and half the granola in the salad bowl.

Drizzle half of the dressing over the salad and toss gently to coat.

Top the salad with the remaining nectarines, feta cheese, and granola.

Drizzle with the remaining dressing and serve immediately.