Watermelon & Halloumi Salad

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.