Grilled halloumi, watermelon & mint

Ingredients

• 8 oz halloumi, in 1/2-inch slabs
• 4 cups watermelon, in chunks
• 1 lime (zest + juice)
• Fresh mint, torn
• 1 tbsp honey
• Chili flakes
• Olive oil
• Flaky salt

Method

1. Chill the watermelon

   Cube and refrigerate — it must be properly cold against the hot cheese.

2. Grill the halloumi

   Pat slabs dry, brush with oil, grill or sear 2 minutes per side until deep golden with grill marks. It won't melt — that's the magic.

3. Make the drizzle

   Whisk lime juice, honey and a pinch of chili flakes with a little olive oil.

4. Assemble fast

   Cold watermelon on a platter, hot halloumi straight from the pan on top.

5. Finish

   Drizzle, then torn mint, lime zest and flaky salt. Serve within minutes.