- Chuck the watermelon, tomatoes, and mint onto a serving dish. Squeeze over the lemon and add half the olive oil and a good pinch of salt. Toss together.
- Heat the remaining oil in a non-stock frying pan over a medium heat and add the halloumi slices. Cook for 1-2 mins a side until golden. Pop it onto the salad and serve.
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800g watermelon, cut into chunks
250g cherry tomatoes, halved
A handful of roughly tourn mint leaves
The juice of a lemon
4 tbsp olive oil
250g block halloumi, cut into