Step 1

Make dressing by whisking all ingredients together in a bowl.

Step 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.

Step 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.

Step 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.

Step 5

Serve immediately.