Like most salads, this one included, you’re just layering things on a plate. The only cooking bit here is frying the halloumi. Slice it about 1/4 thick and fry in a non-stick pan, over medium-high heat with a small drizzle of oil. You can certainly do this in a dry pan, but I always like adding more olive oil to everything if you haven’t noticed yet. Let it cook for about 3 minutes per side, until it gets a little color.

Once your halloumi is cooked, it’s just a matter of arranging everything on a plate. Lay down your slices of melon and top with the fried halloumi. Then, scatter with your herbs, a generous drizzle of olive oil and some fresh cracked pepper. That’s it. Eat up!