Step 1

Combine oil, vinegar and honey in a small jar. Screw on lid and shake well to combine. Season with salt and pepper, then set aside.

Step 2

Cut watermelon into thin wedges about 1cm thick and 7cm long, then arrange on a large serving platter.

Step 3

Preheat a barbecue grill plate to high or put a chargrill pan over a high heat. Cut haloumi into squares about 1cm thick and 4cm wide, then arrange on a baking tray. Drizzle with extra oil. Grill haloumi for 1 minute on each side or until golden brown. Arrange on top of watermelon wedges.

Step 4

Scatter onion, pomegranate arils, pistachios and mint leaves over watermelon wedges and haloumi, then drizzle over dressing. Season with black pepper and serve immediately.TIPS:* For a sweet option, first lose the vinegar, oil, onion, salt and pepper. Swap haloumi for Greek-style yoghurt and enjoy honey-melon with mint and nuts.* Use salt-reduced haloumi to lower the sodium content