200 g (7 oz) reduced-fat haloumi cheese, cut into 8 slices
finely grated zest and juice of 1 lime
2 spring onions, finely sliced
2 tablespoons chopped parsley
2 tablespoons chopped mint
1 tablespoon avocado oil
150 g (5 oz) wild rocket leaves
1/2 watermelon, peeled, deseeded and diced
1/2 small red onion, finely sliced
100 g (3 1/2 oz) almond-stuffed green olives
1 tablespoon pomegranate molasses
1–2 teaspoons chilli paste, to taste
100 g (3 1/2 oz) pomegranate seeds (about 1 pomegranate)
Preheat the grill. Toss the haloumi with the lime zest, spring onions and 1 tablespoon each of the parsley and mint, then place on a foil-lined baking tray. Drizzle over a little of the avocado oil and place the tray under the grill for 3–4 minutes until hot and golden, turning once.
Meanwhile, arrange the rocket leaves on 4 large plates. Toss the watermelon, onion, olives and remaining parsley and mint in a large bowl. Spoon the dressed watermelon over the rocket.
In a small bowl, mix together the lime juice, pomegranate molasses, the remaining avocado oil and chilli paste, to taste, then season with black pepper.
Top each salad with 2 slices of the grilled haloumi, then scatter over the pomegranate seeds. Serve drizzled with the dressing.