• 250g halloumi cheese, cut into ½ inch pieces 
  • 8 cups 3/4-inch cubed seedless watermelon
  • Ashley’s Wild Maine Blueberry Vinaigrette
  • 1 Large handfuls of arugula 
  • 10 radishes, very thinly sliced
  • 1 cup mint leaves, chopped


  1. Heat a large griddle pan or grill over a high heat.

  2. Grill haloumi with a little olive oil until golden and beginning to melt.

  3. Arrange arugula over large platter. Scatter watermelon, grilled haloumi, mint, radishes, drizzle with blueberry vinaigrette.

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