Step 1

Twist or cut behind the prawn head to remove it. Peel away the shell starting from legs, leaving the tail intact. To devein, make a small cut in the centre back of prawns. Insert a skewer or toothpick through the skin and under the vein, then lift; this will pull the vein out in one piece. Alternatively, run a small knife down the back of the prawn to expose the vein and pull it out that way. Place prawns in a medium bowl.

Step 2

Finely grate rind from the limes; you need 1 teaspoon rind. Juice the limes; you will need 2 tablespoons juice. Add rind to prawns with 1 tablespoon of the oil and season; toss gently to combine.

Step 3

Cut watermelon into 4 thick wedges 2.5cm wide. Slice three-quarters of the haloumi block into 1cm slices. Finely grate remaining haloumi; you should have ¼ cup. Set both aside separately.

Step 4

Place lime juice in a small bowl; whisk in remaining ¼ cup oil. Season to taste.

Step 5

Preheat a chargrill plate or pan over medium-high heat. Brush watermelon slices lightly with a little extra oil. Cook watermelon for 4 minutes on each side or until golden and grill marks appear. Remove from heat. Brush haloumi slices with a little extra oil; cook haloumi for 1 minute each side or until browned. Cook prawns for 2 minutes on each side or until cooked through.

Step 6

Layer watermelon, grilled haloumi and prawns on a platter; top with grated haloumi and mint leaves. Serve drizzled with lime dressing.