Arrange watermelon cubes on a serving platter or bowl. Slice halloumi or tear mozzarella into bite-size pieces and scatter on top. Add oil to a small saucepan over low heat. Add coriander and ...

In a large bowl, toss the watermelon, grilled halloumi and pomegranate seeds with the olive oil and 1 tablespoon of pomegranate molasses. Transfer the salad to a large serving dish, sprinkle with ...

with watermelon, grilled pitta bread and garden-fresh parsley and chives tossed in a pleasingly garlicky yoghurt dressing. Finally – halloumi fiends, Genevieve Taylor’s recipe is for you.