AT A GLANCE
Cut and chill the watermelon before assembling this summer salad for a crisper, tastier result on a hot day.
|01||Preheat a char-grill over high heat. Brush bread with oil, grill until charred and golden, turning once (1-2 minutes each side). Set aside.|
|02||Heat remaining oil in a large non-stick frying pan over high heat. Dust haloumi in flour, fry in batches until golden, turning once (2-3 minutes each side). Set aside.|
|03||Meanwhile, tear grilled bread into bite-sized pieces, place in a bowl with remaining ingredients, toss gently, season to taste, scatter with basil and mint leaves, serve with haloumi.|