Summer salad

• 225 g (8 oz) of halloumi (in slices 1 cm [½ inch] thick)
• 1 small watermelon (cut into pieces)

Heat a chargrill pan on medium heat and grill the halloumi slices for 2 minutes on each side.

In a large bowl, toss the watermelon, grilled halloumi and pomegranate seeds with the olive oil and 1 tablespoon of pomegranate molasses.

Transfer the salad to a large serving dish, sprinkle with mint leaves and drizzle with the second tablespoon of pomegranate molasses.