I’ve seen this done with bulgar wheat to bulk it out and make it more of a full dinner. However as I don’t support carbs apart from potatoes and rice I make this without any filler and eat it generally as a lunch or a starter.
Half a watermelon
Block of halloumi
Seeds (I used pumpkin seeds)
Juice of a lime
Cut the halloumi into equal sized chunks and fry until golden brown and soft.
Meanwhile, chop the watermelon into chunks roughly the same size as the halloumi.
Toast the seeds on a hot dry pan.
When the halloumi is cooked mix with the watermelon, sprinkle the toasted seeds and the juice of a lime on top.