Cut the Halloumi PDO into even slices approximately 1–1.5 cm thick.
Heat a dry grill pan or non-stick pan until hot. Add the Halloumi and cook for approximately 1–2 minutes on each side, until a deep golden crust develops while the centre remains firm.
Meanwhile, cut the watermelon into bite-sized cubes or wedges and arrange on a serving plate.
Add the warm grilled Halloumi among the pieces of watermelon and scatter fresh mint leaves over the top.
Finish with a light drizzle of extra virgin olive oil, a few drops of fresh lemon juice and freshly ground black pepper.
Serve immediately to enjoy the contrast between warm Halloumi and cool watermelon.
