INGREADIENT

• 3 slices sourdough bread stale
• 2 tbs olive oil
• 1 garlic clove finely sliced
• 2 Lebanese cucumbers
• 1 bunch watercress, leaves removed
• 1 kg watermelon cut into 2cm cubes
• 1 bunch mint, leaves removed
• 1 pomegranate seeded
• 360 g haloumi sliced
• 1 pinch salt and pepper *to taste
• 2 tbs extra virgin olive oil
• 1 tbs balsamic vinegar
• 2 tsp pomegranate molasses
• 1 tbs orange juice

Direction

1. Make dressing by whisking all ingredients together in a bowl.
2. Remove crusts from the bread and roughly chop, or tear into pieces. Heat 1 tbsp oil in a frypan over medium-high heat. Fry until golden, adding more oil if necessary. Reduce heat, then add garlic and cook, stirring, for a further minute. Season well with salt and pepper and set aside.
3. Use a potato peeler to peel cucumber into long strips. Place watercress on your serving plate with cucumber ribbons, and top with watermelon cubes, mint leaves and pomegranate seeds.
4. Return frypan to heat and add remaining oil. Cook haloumi for 1-2 minutes each side until golden. Drain on absorbent paper. Place on top of salad, sprinkle with croutons and spoon over dressing.
5. Serve immediately.